Rico Taco


Preheat oven to 450 degrees

Shredded beef
1 beef round bottom- round roast (2-2-1/2 pounds)
2 Tbsp of beef flavor bouillon or 2 cubes
2 cups hot water
Pappy’s seasoning or your favorite beef rub seasoning
Rub roast in beef seasonings. In a small bowl place bouillon and water and stir until dissolved. Place rubbed roast in roasting pan and pour bouillon in bottom of dish. Cook covered at 450 for 15 minutes then turn oven down to 225 degrees and continue to cook for 4-5 hours until cooked. Pour half of liquid out of pan, shred meat place back into roasting pan with oven off and let sit for 15 minutes.

Shred napa cabbage, fine
Shred Monterey jack cheese
Pico de gallo or salsa
Heat corn tortilla’s in a skillet. Place beef on top tortilla, then cheese, then cabbage and last but not least Pico de gallo. Fold tortilla in half.


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