Ingredients:
2-3 lbs Boneless chuck roast
1 quarter of an onion
2-3 tomatoes
3 garlic cloves
1-2 tbs salt to taste
1 can el pato sauce
Corn tortillas
Oil
Cheese of your choice
Lettuce
Sour cream

Start a pot of water on high heat. Cut your chuck roast into smaller pieces so it cooks faster. Add meat, onion, garlic, tomatoes, salt, and 1 can of el pato sauce to you water. Let everything come to a boil and reduce the heat to low medium and cover with a lid. Cook for 3 hours or until meat is tender. Once meat is cooked remove it along with the tomatoes and onion and shred everything together. Check for salt and see if you want to add more. Next heat up your corn tortillas in the microwave for a few seconds so they don't break when you go to fill and fold them. In a pan heat up some oil. Start filling your corn tortillas with your shredded beef. Add to oil and let fry on each side for 3 min or until they are as crispy as you like. Drain on paper towels. Top them with cheese, lettuce, el pato, and sour cream. Enjoy 😉

свернуть