Nicaraguense White Corn Tortilla
SIZE: 6"
UPC:
Tortillas per bag:
Bags per case:
Bag weight (OZ):
Shelf live:
757003000000
12
18
24
90 days
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
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Chuck roast or cross rib roast
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Olive oil
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Salt and freshly ground black pepper
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Beef both
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Spices including chili powder, cumin, onion powder and garlic powder
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Fresh lime
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Tortillas and toppings, for serving
Total Time: 25 - 30 minutes
Directions
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Heat olive oil in a large pot over medium-high heat. Dab both sides of beef dry with paper towels.
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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.
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Transfer beef to a 6 or 7 quart slow cooker. Pour beef broth over roast.
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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).
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Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker (season with a little more salt if needed).
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Add in lime juice, cover with lid and cook on low an additional 5 – 10 minutes while preparing toppings and tortillas.
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Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander.
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Serve in warmed tortillas with desired toppings.