Monday Morning Mmmm: Shredded Beef Tacos

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

salt

garlic powder

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?

Page 1 of 2 | Next page