A couple months ago, Mark had to work in Nebraska for two weeks. In the weekend in between, Annalyn and I took a road trip so we could spend some time with him. While we were there, I made a wonderful discovery.
A shredded beef taco.
I had just started Weight Watchers (again), but when we stopped at a little Mexican restaurant in a small Nebraska town, I kind of forgot. I ordered my usual smothered burrito. When the server placed it in front of me, I actually felt a little sick to my stomach. It was the biggest burrito I’d ever seen (I swear it was the size of a loaf of bread!), and it was covered in greasy cheese.
After taking a couple bites, I was so disappointed and frustrated. Then I looked at Annalyn’s plate, neglected and forgotten as she ran around the empty restaurant. She didn’t want her shredded beef taco, so I quickly switched our plates. I took a bite and promptly declared it The Best Taco Ever.
Since then, I can’t stop thinking about that taco! Finally, I decided to make it myself. Thanks to Mark’s encouragement, I made shredded beef tacos for our small group a few weeks ago – and they turned out great, if I do say so…
How to Make Shredded Beef Tacos
This isn’t as much a recipe as it is a how-to. I put two roasts, two to three pounds each, in a large roasting pan. I dumped one packet of taco seasoning on it, then poured in about six cups of water. I put on the lid, then baked on 350 for about three hours.
After shredding it and trimming off as much fat as I could (ew!), I put the meat into my small crock pot. Then I mixed another packet of taco seasoning with half a cup of water and half a cup of the meat drippings (I know…ew…just trust me!),and poured it into the meat.
I kept it warm for a couple hours and served it with soft shells and taco toppings. Everyone seems to have their own method of building a taco. Mine was tortilla, sour cream, beef (YUM), shredded Monterey jack, pico de gallo.
Oh, and speaking of pico de gallo…
Pico de Gallo
2 tomatoes, diced
1/2 onion, diced
2 tbsp sliced jalapenos from a jar, diced
1/4 cup cilantro, chopped
According to the Pioneer Woman’s recipe for pico de gallo (and, I think, common knowledge), I should’ve added lime juice, too. But I didn’t have any. Just like I didn’t have any fresh jalapenos or garlic. But it turned out great anyway. I was glad to take some home to eat with chips!
Do you have a “usual” when you eat Mexican? Have you found any new dishes to love lately? And do you think lime juice is a must for pico?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts, Sweet Tooth Friday and Food on Fridays. It will also be linked to Ingredient Spotlight.