One Terrific Taco Tuesday

What’s this – yet another Taco Tuesday? You bet! If there is one thing oh so popular in our house, it’s the Mexican staple – the taco. It’s a good thing I love to cook for my family. Most of what I make is so much better than anything we can get in a restaurant. The only reason to eat out is that someone else does the dishes.

We love all tacos – from chicken to fish, hard to soft – corn to flour. Shredded beef really has to be the best choice of filling if for no other reason than the long, slow cook. While you need to think ahead and get the meat simmering, it leaves the rest of your day open for walks or just lounging around. The down side is that all day the kitchen smells wonderful, and by the time you get to shredding the roast, your stomach has been growling for hours!

Most of the time when I make tacos, Hubby says “just the tacos are fine” but I’m one of those people who wants bean or rice or both with my tacos. I grew up with well-rounded suppers. Rarely did we eat just one thing. Besides, if eating at home is like eating out, you gotta pile on the sides. And don’t ever forget the best part about a Mexican Supper – the margaritas!

Happy Taco Tuesday everyone!

Qesabirria Tacos
2 lbs Beef Chuck Roast
1 White Onion
5 Garlic Cloves
Salt to taste
Black Pepper to taste
1 tablespoon Cumin
1 tablespoon Oregano
1 tablespoon New Mexican Red Chili Powder
2 Bay Leaves
1 Cinnamon Stick
Beef Stock as needed
1 cup shredded Lettuce
3 Roma Tomatoes
12 Corn Tortillas
3/4 cup Sour Cram
3/4 cup Mexican Cheese Blend

Note: Recipe is for regular or full size tacos. We used street taco shells since that’s what we had on hand at the time. You can use any size you like.

Cut roast into 1 inch cubes. Peel and roughly chop onion. Peel and dice garlic cloves. Set aside. In a bowl mix together cumin, oregano and chili powder.

Place roast in a large mixing bowl. Season with salt and pepper. Scatter seasoning mixture over the meat, toss t coat. Place seasoned meat into a stock pot. Add just enough beef stock to cover the meat. Add bay leaf, minced garlic, diced onion and cinnamon stick. Bring meat to a boil, lower heat and simmer for about 3-1/2 hours or until beef is very tender..

When the meat is almost ready, shred lettuce, set aside. Seed and dice tomatoes. Drain meat, reserving cooking liquid. Dip tortillas in cooking liquid just to moisten. Fry tortillas, keep warm

Remove bay leaves and cinnamon stick from the meat. Shred meat, moisten with a little reserved cooking liquid.

Build tacos as desired with meat, lettuce, tomatoes, sour cream and cheese.

Great with refried beans and Mexican Rice.

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