Cinco De Food Coma

Shredded Beef Tacos

  • boneless chuck roast
  • 3 bell peppers roughly chopped (green, yellow, red)
  • 1 yellow onion roughly chopped
  • 5 cloves of garlic
  • 3 cups orange juice
  • juice from 1 lime
  • 1 cup beef broth
  • salt/pepper
  • cook on low for 8-10 hours or until the beef starts to fall apart with little effort
  • pull beef out of pot and shred
  • bring juices and vegetables to a boil and reduce sauce to a thick consistency stirring frequently so it doesn’t burn
  • put shredded beef back into the pot and let cook on low together for another 15 minutes or so
  • place a crunch tortilla or taco shell inside of a soft tortilla and plate!
  • top with seasoned sour cream, cojita cheese, and diced honey crisp apples


  • 3 tbsp butter
  • 1 cup water
  • 2 tbsp sugar
  • 1tsp vanilla
  • 1tsp salt
  • 2 eggs
  • 1 cup flour
  • 1/2 tsp cinnamon
  • vegetable oil for frying
  • bring butter, water, and sugar to a boil
  • turn heat off and add vanilla, flour, and salt
  • mix until incorporated and let cool for 10-15 minutes
  • once cooled, add eggs and mix until incorporated
  • transfer to a piping bag with a star tip and pipe into heated oil
  • fry for 4-5 minutes or until golden
  • remove from oil and immediately roll in cinnamon sugar


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