Shredded Beef Tacos

Just made these tonight for the first time and they were amazing! We will definitely need to have salad tomorrow night to make up for it, but it was well worth it. He told me it tasted as good as he would expect at a nice authentic Mexican restaurant! I definitely recommend frying your own taco shells. It just wouldn't be right to put this meat into a pre-made taco shell. My opinion, anyway.

Shredded Beef Tacos

2-4 lb. beef roast
taco seasoning
1 can (4 oz) green chiles in juice
corn tortillas
canola oil
cheddar cheese, shredded
salt
optional - sour cream, lettuce, tomatoes, taco sauce

Put the roast in the slow cooker and sprinkle with taco seasoning. Dump can of chiles on top and set the slow cooker for low. Mine was cooked after 5-6 hours on low, and the roast was NOT thawed out ahead of time. I have heard that you can do this with frozen meat too and it may just take a little longer. When you notice that the meat is done, shred it with two forks. It is easiest to take a chunk out and shred in a separate bowl, and then put it back. This was definitely the hardest part of the meal for me. I tried to scrape away the fatty pieces that were present too... I just know that the texture would kill me to bite into. Yuck. So put all the shredded beef back in the crockpot until ready to serve, still in the juices.

In a small skillet, heat up about an inch or so of oil. When you put the top of a wooden spoon in the skillet, it should get bubbles around it, and that's how you know it is hot enough. Place one tortilla in the oil and let it cook for a minute or so, and then with tongs, fold the tortilla in half and form it into a taco shell. It wont be perfect but that is part of the beauty. When it starts to get a little hard and before it browns too much, take it out of the oil and put it on a paper towel on a plate to dry. Salt it lightly too when it is fresh out of the oil.

Drain the juices out of the crockpot before serving. Place some shredded beef in a taco shell and then top with cheese and whatever other toppings you want.

The leftover beed would be great in Easy Chimichangas (also on this site) or maybe enchilladas or even quesadillas. Lots of optons. You can also freeze the leftover cooked shredded beef to use another day.