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“From Tejas Tacos in The Border Cookbook.”
READY IN:
6mins
SERVES:
6
YIELD:
24 tacos
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim the fat and cut the beef into 1 inch thick slices.
  2. In a ziploc bag, combine the oil, vinegar, lime juice, cumin, chili powder, and garlic. Place the meat slices in the bag, seal, mix it around and refrigerate for at least 4 hours or overnight.
  3. Bring the meat to room temperature. Place all contents from the bag in a baking dish with the beef stock.
  4. Cover the dish and bake for 1 1/4 hours (I baked it for 2 1/2 hours) at 350°F
  5. 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).
  6. Salt the meat to your taste.
  7. Fry the tortillas lightly in a little hot oil. I like to double the tortillas and stuff them with shredded beef, lettuce, cheese, guacamole, and salsa.

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