Ingredients:
White corn taco sized tortillas
2 tsp onion powder
2 tsp garlic powder
1 tsp cumin
Fresh limes
Fresh chopped cilantro
Red onion diced
Oaxaca cheese grated
Avocado oil or fat from left over chuck roast
Left over or fresh Mississippi chuck roast
Cooking Instructions:
Begin by chopping fresh cilantro, dicing the red onion, and slicing fresh lime wedges. Then grate the Oaxaca cheeses. Remove at least half of the fat from the leftover au jus which should be on the top after being in the fridge; reserve the fat for frying tacos. Put the chuck roast in a preheated pot on medium heat then pour in the au jus. Add in cumin, garlic powder and onion powder and stir. Preheat a skillet for about 3-4 minutes on medium heat and add a little of the reserved fat in the pan when hot (you could use a neutral oil like avocado oil here if you prefer). Dip a tortilla in the au jus and lay in the hot skillet. Add the shredded chuck roast on one half of the tortilla and then put grated cheese on top of that. Fold tortilla over using spatula and fry on one side for about 30 secs to 1 min then flip and repeat on the other side. In a small bowl add some of the au jus with the chopped cilantro, diced onion and a squeeze of fresh lime juice. Dip the taco in the au jus and enjoy!
Cook Time: 30 mins