Shredded Beef Tacos

Season all sides of the beef with a fair amount of salt and pepper.

In a large Dutch oven, or other heavy pot that has a tight cover, heat the olive oil over moderately high heat. Add the beef to the pot and brown the meat on all sides, taking the time to get a nice crust on the outside. Remove the beef to a plate.

Add the onion to the pot and allow it to lightly brown, about 3 to 4 minutes. Add the garlic and cook for an additional minute or two. Add the crushed tomatoes, water, spices, bay leaves and oregano and season with salt and pepper, to taste.

Place the beef back into the pan and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid on for 3 hours until the meat is fork tender. Then remove pot from heat. Let meat cool in the liquid. Then remove meat to a cutting board and use to forks to shred it. Set aside.

Warm the tortillas in the microwave for a minute or two until pliable.

Fill the tortillas with the shredded beef and seal with a toothpick.

Heat a large pan with an inch or so of oil over medium heat. When hot fry each taco until crispy and dark golden brown.

Top with lettuce, tomato and cheese or desired toppings. ¡Que aproveche!