I LOVE these tacos! Follow the recipe, or substitute your favorite toppings! The key for me is the juice of some limes… and always a treat to serve with some spicy margaritas. Hope you enjoy!

Ingredients

• 2-3 pounds Five Mary’s chuck or cross rib roast, cut into 2-inch cubes
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 yellow onion, diced
• 3-4 cloves garlic, smashed
• 2-3 fresh tomatoes, chopped
• 1 cup of prepared red enchilada sauce (I like el pato, but feel free to use what you like!)
• 1 cup chicken stock
• 2 teaspoons paprika
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 12-14 corn tortillas
• Oil as needed

Toppings

• Cilantro
• Lime
• Green onions
• Salsa
• Sour cream
• Olives

Instructions

In a large skillet, BROWN the cubed beef in the olive oil.

Generously SEASON with salt and pepper.

ADD the beef to the instant pot or slow cooker, along with the rest of the ingredients.

If using an instant pot, SET to 40 minutes on the meat/stew setting. If using a crock pot, set to high for 4 hours.

Meanwhile, COOK corn tortillas with a touch of oil in a skillet over medium heat.

PILE the shredded beef onto the cooked tortillas with toppings of your choice.