1 beef chuck roast (medium to large)
1 bunch cilantro
1 large white onion
6-8 jalapeno peppers
chopped garlic
onion powder
salt
4 to 5 limes, quartered
1 pkg. corn tortillas
your favorite Mexican salsa (I like Pace brand hot salsa)
any shredded cheese (I use sharp cheddar but have used others)

Fill a 4-quart pot with water. Slice jalapeno peppers in large chunks and add to water. Add onion powder to water to your taste preference. Add chopped garlic to your taste preference. My philosophy is that more is always better. I usually add a little salt as well. Add chuck roast and slow cook on stove until done. (Usually a 3-4 hours) The roast will initially float. Cook it until it sinks. Remove roast and shred beef finely. Throw away any pieces of fat remaining. Set it aside. Save the broth and keep it warm.

When the beef is almost ready, chop the onion and cilantro (use only the leaves). I combine the onion and cilantro in a food processor and chop them together. Cilantro doesn't do well in the food processor by itself.

TO SERVE:

Dip the corn tortilla in the beef broth, preferably near the top where the liquefied fat is at. Toss the tortilla on a semi-hot skillet for a couple of seconds and then flip it over for another second or two. Remove the tortilla and place it on your plate. Add the shredded beef. Add the onion-cilantro mix. Add a little cheese. Add the salsa. Finally, top the taco with the squeezed juice of a lime quarter and enjoy.

These taste just like the tacos you'd buy on the street in Mexico if you were crazy enough to buy and eat one sold to you by a street vendor. I sometimes am!

Once the tacos are eaten, skim any remaining fat from the beef broth. Remove any remaining jalapeno chunks. This spicy broth makes EXCELLENT soup for the next day. I usually add a packet of frozen mixed vegetables and return any uneaten taco beef. If it's all been eaten, I'll brown some beef chunks to add. Finally, I add a can or two of tomato juice.

Note: This recipe can be tossed in a Crock-Pot on LOW setting in the early morning and be deliciously ready for dinner when you return from work!

Submitted by: Kevin Parker