Carne Deshebrada (Shredded Beef)

So, do you want to make Taco Bell-style tacos, or do you want to make real Mexican tacos? That means no ground beef. 

If not ground beef, then what?
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Try this:

*Carne Deshebrada (Shredded Beef)*

2½ pounds beef roast, or chuck
1 small onion, sliced
3 cloves garlic
water to boil
2 or 3 chiles jalapeño, slit open
1 tbsp salt
1 bay leaf
juice of 2 limes

Trim beef of bone, fat, and gristle. Cut into 3 to 4 inch pieces. Place in a
saucepan with garlic and onion, cover with water. Add salt, and bay leaf. Bring
to a boils, reduce heat and simmer until meat is tender. Drain; ( save broth for
soups or other recipes ) shred meat while it is still warm.

Generally speaking, the 'heat' in Mexican tacos does not come from the filling, but from the salsa you use. What you'll see at any taco stand or in a home kitchen is this:

--choice of red or green salsa, and often avocado salsa
--cooked beans, fresh from the pot (frijoles de la olla)
--minced onion
--grilled sliced onion
--minced cilantro
--guacamole
--radishes
--sliced cucumbers
--finely shredded cabbage
--key limes to squeeze over the taco filling
--salt, preferably sea salt, to taste

Real Mexican tacos are made using soft (not crisp-fried) tortillas. You never see tacos in Mexico with sour cream, black olives, or shredded yellow cheese. Those are TexMex inventions.

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