Shredded Beef Taco Meat
We love Tito’s Tacos! And well…I think this meat is pretty similar. Again, while turning to Google for Tito’s recipes, I came across one for the meat. I adapted the recipe and I find that this meat is pretty close to the Tito’s original.
2 lbs. beef chuck roast
12 oz. beef broth
5 Tbs. all purpose flour
1 tsp. spanish paprika
¼ tsp. Lawry’s garlic powder
⅛ tsp. chili powder
1 pinch ground cloves
1 Tbs.kosher salt
½ Tbs. fresh ground pepper to taste
Trim the roast and cut into 2 inch cubes.
Toss the meat into a Crockpot and then season with all of the dry ingredients. Make sure toss the meat well and cover each piece with the seasonings.
Add the beef broth.
Cook on high for about 6 hours. The meat is done with it can easily be shredded with a fork. After the 6 hours, check the meat and shred it with a fork. If the meat needs a little longer, leave it in for another hour and then shred. The meat should just fall apart.
After shredding, let the meat cook on low for 20-30 minutes to let the flavors meld.
Recipe adapted from: Food.com-(Robert Goodman)