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1
Season all sides of the beef with a fair amount of salt and pepper.
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2
In a large Dutch oven, or other heavy pot that has a tight cover, heat the olive oil over moderately high heat.
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3
Add the beef to the pot and brown the meat on all sides, taking the time to get a nice crust on the outside.
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4
Remove the beef to a plate.
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5
Add the onion to the pot and allow it to lightly brown, about 3 to 4 minutes.
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6
Add the garlic and cook for an additional minute or two.
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7
Add the crushed tomatoes, water, spices, bay leaves and oregano and season with salt and pepper, to taste.
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8
Place the beef back into the pan and add enough water to cover the meat.
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9
Bring to a boil then reduce heat and simmer with a lid on for 3 hours until the meat is fork tender.
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10
Then remove pot from heat.
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11
Let meat cool in the liquid.
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12
Then remove meat to a cutting board and use to forks to shred it.
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13
Set aside.
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14
Warm the tortillas in the microwave for a minute or two until pliable.
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15
Fill the tortillas with the shredded beef and seal with a toothpick.
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16
Heat a large pan with an inch or so of oil over medium heat.
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17
When hot fry each taco until crispy and dark golden brown.
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18
Top with lettuce, tomato and cheese or desired toppings.
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19
Que aproveche!
