Do you ever get sick of ground beef tacos? If you want to spruce up your tacos, try this one. It's super easy, you just marinate a roast, then cook it in a crock pot and voilà, yummy shredded beef tacos. And you can go ahead and buy tortillas or taco shells at the grocery store, but if you want to really make them yummy, go ahead a make your tortillas. I've had tortillas in Mexico before and they are so much better than the ones you buy in the store. So then one day I was looking on The Pioneer Woman's blog and she had a link to another blog that had a link to another blog :) with a recipe for homemade tortillas. It didn't look hard to do so I gave them a try and oh my goodness, so much better than the store bought ones! And the recipe makes quite a few (they store well in your refrigerator for up to a week).
So first off, the beef:
Ingredients: Beef Roast, Canola Oil (vegetable oil will work too), Minced Garlic, Cumin, Vinegar, Lime Juice, Chili Powder, Beef Broth
To make the marinade add to a bowl 1/4 cup oil...
2 TBS vinegar...
2 TBS Lime juice...
1 1/2 tsp ground cumin...
1 1/2 tsp chili powder...
1 tsp minced garlic (or 3 garlic cloves minced)
Cut your roast up into 1 inch strips
Then just put the meat in a Ziploc bag and pour the marinade into the bag
Mix it around so all the beef is covered. Marinate in the refrigerator for 4 hours or overnight.
Then you just add the meat with the marinade to a crock-pot...
And add 1 cup of beef stock
Then just cover it and cook on high for 3 hours or until the meat shreds easily
Take out the meat and shred
Remove about 75% of the liquid and return the meat to the crock pot, making sure it all soaks into the remaining liquid
Now for the tortillas:
I forgot to take a picture of the ingredients :) but they are: Flour (all purpose), Salt, Baking Powder, Shortening, Very Hot Water
To a mixer bowl add 3 1/2 cups of flour...
1 tsp salt...
1/2 tsp baking powder...
and 7/8 cup (just under a cup) shortening
Using the dough attachment...
little buy little pour in 3/4 to 1 cup of very hot water...
until you reach the desired texture. You want it toe be moist and soft, but not sticky. I usually use almost the whole cup. Knead the dough (with the attachment) for 5 minutes and then form into a ball.
Cover the dough with a towel and let rest for 20 minutes
Grab a small piece of dough (I used a small cookie scoop so they were all the same size)...
And form into a little ball (it should be about the size of a golf ball)
Do this will all the dough
Then place the ball on a smooth surface and lightly roll it...
turn it 45 degrees and roll again...
And turn it 45 degrees again and roll...
till it resembles a circle. They will not be perfect, but they will taste perfect :)
I stack 3 on top of each other (not directly) and then cover with wax paper, 3 more, wax paper, etc. I usually make them earlier in the day or even the day before so I just put them in a ziplock bag and store them in the refrigerator until I am ready to cook them.
When you're ready to cook them heat up a griddle. Place the tortilla on the hot griddle and wait for bubbles to form (about 30 seconds)
When it looks like this above go ahead and flip it
Cook for about 30 more seconds on the second side. Store on a plate under a paper towel while you cook the rest.
Now it's time for some tacos! Get out all the fix n's and have fun making your tacos!
Jonathan was very excited about his
As was David
Micah loves anything he gets to help make
Oh those look good!
Shredded Beef Tacos
1 1/2 pound beef roast, trimmed and cut into 1 inch strips
1/4 cup vegetable oil
2 TBS vinegar
2 TBS lime juice
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
3 cloves garlic, minced
1 cup beef stock
Whisk together oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl. Add cut up beef to a Ziploc bag and pour marinade over. Seal and turn bag over to coat meat. Marinate in the refrigerator for 4 hours or overnight. Transfer the beef and marinade to a crock pot and add beef stock. Cook on high for 3-4 hours or until the beef shreds easily with 2 forks. Shred the beef and remove about 75% of the liquid. Return the beef to the juice until ready to serve.
Homemade Flour Tortillas
3 1/2 cups flour
1 tsp salt
1/2 tsp baking powder
7/8 cup shortening
3/4 to 1 cup very hot water (almost boiling)
To a mixer bowl add flour, salt, baking powder and shortening. While mixing slowly with the dough attachment (or with your hands but beware of hot water) slowly add the water until you reach the desired texture, moist and soft, but not sticky. Continue mixing/kneading for 5 minutes. Cover the dough with a towel and let rest for 20 minutes. Form the dough into small balls (the size of a golf ball). Place one of the balls on a smooth service and roll out until it forms and oval. Rotate 45 degrees and roll out again. Rotate another 45 degrees and roll until you get a circle. You can store them between pieces of wax paper (I stack them 3 high). When ready to cool place on a hot griddle and cook until small bubbles form on the uncooked side (about 30 seconds or so). Flip and cook another 30 seconds.