Shredded beef tacos with avocado, corn & black bean salsa, and flash fried corn tortillas

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I based the recipe off of Tyler Florence’s Mexican Pot Roast Tacos recipe on the food network

  • 2 pounds beef stew meat
  • 4 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 vdalia onion, diced
  • 1 pint size jar quartered tomat0es (I used some from my garden last year) or 1 (28-ounce) can crushed tomatoes
  • 1/2 jar water
  • 2 tsp cayenne pepper
  • 1 tablespoon ground cumin
  • 1 lime, juiced

Brown the stew meat in olive oil until brown on all sides. Add in garlic & onions. Cook for a few minutes till soft. Add in tomatoes, water, and the rest of the seasonings.
Bring pot (I used a dutch oven) to a boil, then turn down to simmer for 3 hours till meat shreds easily. Then let cool till the sauces are absorbed.

Tortillas

  • High quality corn tortillas (I used this brand)
  • Vegetable oil, for deep frying
    6 fresh medium corn tortillas
    Salt & pepper to taste

In  a shallow pan, heat oil. Oil is ready when you stick a wooden spoon handle in the oil and it bubbles around it. Fry tortillas for approx 15-20 sec each side. Use the wooden spoon handle and tongs to shape into a taco shell. Set to dry on paper towels.

Toppings

But for next time…the ingredient include: corn, black beans, red bell pepper, onions, jalapeno, sugar, lime juice, chipotle peppers in adobe sauce, “spices”, sea salt & chipotle pepper. The salsa has a smokey undertone (prob from the adobe sauce) and tastes almost fire roasted.

Assemble and top with avocado, salsa, sour cream, and cilantro as desired 🙂

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Filed under Gluten Free, Main dishes, Tex-Mex

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