Shredded Beef Tacos

• 1 12 lbs eye chuck (which is NOT beef chuck roast)
• 4 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons fresh lime juice
• 1 12 teaspoons ground cumin
• 1 12 teaspoons chili powder
• 3 garlic cloves, minced
• 1 cup beef stock
• salt
• 24 corn tortillas
• lettuce, queso fresco, salsa, guacamole, and sour cream

1. Trim the fat and cut the beef into 1 inch thick slices.
2. In a ziploc bag, combine the oil, vinegar, lime juice, cumin, chili powder, and garlic.
3. Place the meat slices in the bag, seal, mix it around and refrigerate for at least 4 hours or overnight.
4. Bring the meat to room temperature.
5. Place all contents from the bag in a baking dish with the beef stock.
6. Cover the dish and bake for 1 1/4 hours (I baked it for 2 1/2 hours) at 350F
7. Let the meat rest for 10 minutes and then shred it with forks or process it quickly in a food processor with the plastic dough blade (I prefer the forks method).
8. Salt the meat to your taste.
9. Fry the tortillas lightly in a little hot oil.
10. I like to double the tortillas and stuff them with shredded beef, lettuce, cheese, guacamole, and salsa.

chuck, vegetable oil, vinegar, lime juice, ground cumin, chili powder, garlic, beef stock, salt, corn tortillas, sour cream

Taken from www.food.com/recipe/shredded-beef-tacos-369811 (may not work)