Real Tacos, Mexican Style
Ingredients
- 1 3 1/2 pound beef chuck or pot roast
- salt and pepper to taste
- 1/3 cup olive oil
- 1 cup water
- 1 large onion peeled and sliced
- 2 cloves garlic crushed
- 1 green bell pepper chopped
- 1 cup tomato sauce
- 1 teaspoon salt
- 1 bay leaf
- 1/2 cup dry wine
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
Rub salt and pepper into meat. Heat a large frying pan or stove top casserole and add a bit of oil. Brown the meat well on both sides, and then add about 1 cup of water. Cover and simmer until very tender, about 2 hours. If pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from pan; debone and shred the meat. Set aside in a bowl, along with the pan juices. Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear. Add the green pepper and saute for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more. Place filling in the center of a warm wheat tortilla. Garnish with: Chopped scallions Thinly sliced lettuce Homemade salsa Sour cream (optional) Chopped fresh coriander (optional) Roll up and enjoy.
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