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Mexican Shredded Beef For Tacos

deepsouthdish.com
  • 190 minutes
  • Serves 12 to 15

INGREDIENTS

1

( 3 to 4 pound ) chuck roast

1 tbsp

  cooking oil

2 tsp

  kosher salt

2 tsp

 freshly cracked black pepper

1 tbsp

  cumin

1 1/2 tbsp

  Mexican chili powder

2 tsp

  garlic powder

2 tsp

  onion powder

1 tsp

  oregano

3

bay leaves

2 cups

finely minced Vidalia or other sweet yellow onions

1/2 tbsp

chopped, chipotle in adobe sauce , or to taste, optional

Oil for frying

Corn or flour tortillas or prepared taco shells