Restaurant Style Shredded Beef Tacos
It’s Taco Tuesday!!! The best taco doesn’t just have to be at your favorite Mexican food restaurant, it can now be from home. I hope you enjoy this recipe as much as my family and friends do.
1 (2.5 lb or so) chuck roast
½ Tablespoon Salt
½ Tablespoon Pepper
½ Tablespoon Seasoning Salt
½ Tablespoon Garlic Salt
2 teaspoons of Crushed Red Pepper Flakes
2 cans of El Pato
¼ to ½ cup Canolo oil or vegetable oil
2 dozen corn tortillas (I like La Suprema)
Lots of shredded Cheddar Cheese
For the Meat:
Season your chuck roast on all sides generously with salt, pepper, garlic salt, seasoning salt, and crushed red pepper flakes. NOTE: I normally do not measure out my seasonings. These are an estimate
Place your roast in the crock pot, cover with lid, and cook on low heat 8 to 10 hours, or high heat 5 to 6 hours. Remove roast from crock pot and transfer to a large cutting board. Shred meet and remove any fat.
Return shredded beef to crock pot. Add 1 to 2 cans of El Pato Hot Sauce (depending on how much meat you end up with) Check meat for seasonings add more if needed and set aside.
For the Shells my favorite brand is La Suprema. My mom and I have tried every brand out there and these don’t break easy but at the same time aren’t too dense.
In a pan, pour about a 1/2 inch of oil and heat until very hot.
Then place a corn tortilla in the oil and cook on both sides, for 10 sec per side. You will see the tortilla bubble and that’s when you turn it over.
Then fold it in half again and cook it on both sides until lightly browned. (Use your tongs to hold down the bottom half)
When you are ready to remove the tortilla shell, lift out with tongs and let the excess oil drip onto the pan. Then place taco shells on a stack of paper towels to blot excess oil.
Fork shredded beef into a taco shells and top with cheese. Bake for 10-15 min at 375 degrees until cheese is bubbly. NOTE: These can be made a couple of days ahead of time and baked