Posted at http://mynew30.blogspot.com/
2 to 2-1/2 pound chuck roast, cut into chunks, fat trimmed
1/2 tablespoon of kosher salt
1 tablespoon of ground pepper
1 tablespoon of cumin
1-1/2 tablespoon of chili powder
1 tablespoon of garlic powder
1 tablespoon of onion powder
3 bay leaves
2 small white onions, chopped fine
Put the chunks of meat into a stockpot and add all of the remaining seasoning ingredients, except for the onions. Cover with water plus about an inch and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Add the chopped onion and continue simmering, covered, for an additional hour. Uncover, stir to begin breaking up meat and continue simmering until liquid begins to reduce and meat fully shreds, about 1 more hour. Let cool.
Stuff meat into flour tortillas for soft tacos, or follow David's method for frying corn tortillas! It really is delish!!
