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Easiest Shredded Beef Tacos
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Cheapest ¼” thick Steak you can find
3 packages of Old El Paso Taco seasoning
6” Corn Tortillas
Corn Oil
Sour Cream
Guacamole
Tomatoes (diced)
Shredded Cheese
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This one is for the bachelors, something to impress the ladies. My wife and I came up with this when we were dating. It’s too easy.
1. Place 2 lbs of steak in a slow cooker. Cover steak with water and add 2 packages of Old El Paso Taco seasoning. Cook on low for 4-6 hours or whenever you get off work.
2. Using a pair of tongs remove meat and place on a cutting board. Shred meat using two forks and place in 8” or 9” frying pan. Take 1 ladle of broth from the slow cooker and the last package of taco seasoning and stir in. Heat on Med Low to Med heat stirring occasionally.
3. In frying pan add ¼” of corn oil and heat on med high heat. (Note: Once the oil is reactive to a drop of water the oil is ready.) Slide on tortilla at a time. (Note: This is the key to the recipe. The tortilla should not be crunchy. This took me multiple trips to Baja to figure out.) Once the tortilla puffs turn and when it puffs again remove and paper towel off.
4. Combine rest of the ingredients in a taco fashion. (Note: A Spicier guacamole is what I prefer but use what you want.)
Recommended beer would be Pacifico, XX, or Corona.
Recommended wine would be a full bodied red. I have been drinking Yellow Tail lately.
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Preparation Time: 15 |
Serves: 2-4 |
| Recipe Origin: United States |
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Submitted by: |
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Rob & Rhonda
California
United States |
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| This recipe has been viewed 2923 times. |
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