He Cooks: Shredded Beef Tacos/ Enchilladas

This started when looking for a recipe for Enchiladas, I ran across what looked like an excellent Shredded Beef base. My goal is to NEVER GO BACK TO GROUND BEEF unless making hamburgers. I couldn't wait to start it, but in the process of working with it, I quickly realized I needed to alter into something that wasn't tasteless.

After making this the first time, I am pretty sure there is a crockpot way to do this, but I don't speak crockpot yet.

Shredded Beef

Time: 2 1/2 hours. (Mostly unattended simmering)

Ingredients:

• 3 Rounds Chuck Roast
• 2 Tablespoons Chili powder
• 1 Tablespoon ground cumin, 
• 2 Teaspoons Crushed Garlic
• 1 Teaspoon Garlic Salt
• 1 Teaspoon Mixed Seasonings (
• 1 Tablespoon Butter
• 2 cups water
• 1 1/2 cups Beef Broth

Start by placing the roast in a pot or large saucepan that has a good lid. Pour the water over the roast, cover and simmer for 30 minutes.

Increase heat to medium/high, and brown the roast on all sides.

Once the water mostly has boiled away, (keep just a bit of the beef water) pour the beef broth, chili powder and Cumin in. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours (set a timer!) or until the beef falls apart when you try to pick it up.

Take the beef out of the pan and shred the beef, using 2 forks or your fingers.

Place the now shredded beef back into the pan. There should be some great broth in with the shredded meat, to this add the Crushed Garlic, Garlic Salt, Butter, and Mixed Seasonings. Keep the everything on low, and stir everything together and let sit for a few minutes.

Turn off and let everything come down enough in temperature to use in where ever it's going.

Tacos

I prefer homemade hard taco shells with my tacos. 

Time: 5 minutes

Ingredients: 

Shells:

• Vegetable or Olive oil (which ever you prefer, I like Olive Oil because it is healthies but some say it leaves a faint olive taste.
• Flour Tortillas

My favorite Taco Ingredients

• Shredded Pepper Jack
• Shredded Cheddar
• Taco Bell hot sauce packets
• Tapatio 
• Salsa
• Lettuce
• Sour Cream
• Whatever else is your thang

Heat the oil in the pan.

Using a fork, lightly fry either side of the tortilla. And then, using the fork, fold the tortilla in half and let it fry until some areas are light brownish.

Pull off and put on a separate plate to cool, and eventually serve.

Once cooled to less than molten, layer the shells with the rest of the ingredients.

Enchillladas

Still workin this one out.

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