Shredded Beef Tacos

1. 1

   Trim the fat and cut the beef into 1 inch thick slices.

2. 2

   In a ziploc bag, combine the oil, vinegar, lime juice, cumin, chili powder, and garlic.

3. 3

   Place the meat slices in the bag, seal, mix it around and refrigerate for at least 4 hours or overnight.

4. 4

   Bring the meat to room temperature.

5. 5

   Place all contents from the bag in a baking dish with the beef stock.

6. 6

   Cover the dish and bake for 1 1/4 hours (I baked it for 2 1/2 hours) at 350F

7. 7

   Let the meat rest for 10 minutes and then shred it with forks or process it quickly in a food processor with the plastic dough blade (I prefer the forks method).

8. 8

   Salt the meat to your taste.

9. 9

   Fry the tortillas lightly in a little hot oil.

10. 10

    I like to double the tortillas and stuff them with shredded beef, lettuce, cheese, guacamole, and salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.