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Nicaraguense White Corn Tortilla

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SIZE: 6"

UPC:
Tortillas per bag:
Bags per case:
Bag weight (OZ):
Shelf live:
757003000000
12
18
24
90 days  
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Ingredients:
White Corn Flour, Water, Propionic Acid, Benzoic Acid, Phosphoric Acid (to maintain freshness), Sodium Hydroxide, Methyl Paraben, Propyl Paraben, Guar Gum and Enzymes.

MI PANCHITO

SHREDDED BEEF TACOS

Ingredients

  • Chuck roast or cross rib roast

  • Olive oil

  • Salt and freshly ground black pepper

  • Beef both

  • Spices including chili powder, cumin, onion powder and garlic powder

  • Fresh lime

  • Tortillas and toppings, for serving

Total Time: 25 - 30 minutes

 

 

 

 

Directions

  • Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.

  • Season beef with salt and pepper (about 1 tsp salt, 3/4 tsp pepper) and sear in pot until browned on both sides, about 3 minutes each side.

  • Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.

  • Sprinkle chili powder, cumin, onion and garlic powder evenly over roast. Cover slow cooker and cook on low heat 8 hours (high heat cooking is not recommend here).

  • Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).

  • Add in lime juice, cover with lid and cook on low an additional 5 – 10 minutes while preparing toppings and tortillas.

  • Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.

  • Serve in warmed tortillas with desired toppings.