Shredded Beef Tacos

Every year my sister Stephanie and I have a Father's day dinner for my dad.  We have my dad and any of my brothers and sisters that are around come for dinner.  This year I made these shredded beef tacos and they were a hit. 

When dinner was just about finished, my dad had me break out the ketchup to put on his taco.  I would never put ketchup on these tacos because they are too tasty to ruin with ketchup.  I will however admit to putting ketchup on a hard or soft shell beef and cheese taco and on every bite of a chicken pot pie and I'm guessing that I got that from my dad.

Shredded Beef Tacos

Chuck roast

4 tablespoons vegetable oil

2 tablespoons vinegar

2 tablespoons fresh lime juice

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

3 garlic cloves, minced

1 cup beef stock

Salt to taste

Flour torilla

Queso fresco

Salsa

Guacamole

Cilantro

Preheat oven to 190.  Season chuck roast with salt and pepper.  Place roast in a pot with a lid and cover pot with lid.  Place in oven and cook for 15 to 18 hours or until meat falls apart.  Remove meat from pot and shred with two forks (I use my hands once the meat has cooled down a bit.)  Remove fat from meat and discard. 

Pour the liquid from the pot through a strainer and skim fat off the top.  Use one cup of the liquid in place of the beef stock.

Once the liquid has been removed from the pot, add the shredded beef back to the pot.

Combine vegetable oil, vinegar, fresh lime, ground cumin, chili powder, garlic, and beef stock in a bowl and pour over shredded beef.  Season with salt and pepper.  Cover pot with lid and put back in the oven (250 degrees) for a couple of hours.

I serve the shredded beef with small homemade flour tortillas, sour cream, guacamole, queso fresco, salsa and cilantro. Sooo good!

Adapted from userealbutter.com