Nicaraguense White Corn Tortilla
Tortillas per bag:
Bags per case:
Bag weight (OZ):
White Corn Flour, Water, Propionic Acid, Benzoic Acid, Phosphoric Acid (to maintain freshness), Sodium Hydroxide, Methyl Paraben, Propyl Paraben, Guar Gum and Enzymes.
SHREDDED BEEF TACOS
Chuck roast or cross rib roast
Salt and freshly ground black pepper
Spices including chili powder, cumin, onion powder and garlic powder
Tortillas and toppings, for serving
Total Time: 25 - 30 minutes
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.