Site Map

Shredded Beef Tacos

This easy taco recipe is filling and very tasty

Even Americanized taco lovers may not be aware that the crispy shells we're used to seeing on grocery stores are more Tex-Mex. In Mexico, tacos are served with soft, warm, corn tortillas. They're still eaten with both hands, which makes them a classic favorite!

Shredded Beef Tacos
Makes approximately 6 tacos

1 lb. rump steak
2 teaspoons oregano
1 teaspoon cumin
1 small onion, sliced
1 jalapeno, diced (optional)
¼ cup fresh cilantro shredded
Shredded lettuce
Shredded cheese (mix of Cheddar and Monterey Jack)
Salsa of choice

Place the beef in a pot and cover with water. Bring to a boil and simmer for about 2 hours. When tender, set it on a plate and allow to cool. Shred with a fork. Add the oregano, cumin, and cilantro and mix well.

In a skillet, saute the onion and jalapeno until soft. Add the meat; stir until well heated.
Warm a skillet and soften the tortillas. They should fold easily without cracking. Fill with lettuce first, then beef, salsa, and then top with cheese. Fold in half to eat.

This recipe is easily converted to fajitas with the addition of bell peppers. You will want to use heated flour tortillas instead. You can also eliminate the cheese or substitute with a melting cheese.

Site Map

© 2005-2006 C.K. Kennedy
Pittsburg, TX 75686
Terms and Conditions/Disclaimers/Privacy Policy
Contact Us

All rights reserved. The contents of this web site, including but not limited to, information and graphics, may not be published, broadcast, rewritten, or redistributed in whole or in part without the express written permission of the author. Users of this site agree that material is for reference only and understand that material on said site may contain inaccuracies and errors. User agrees to indemnify Our House and Garden of all liability, including damage or injury, real or implied from purported use of this web site. User agrees to these terms or will choose not to use this Web site.