New Menu Monday- Potato Tacos!

I disagree with The Mom-in-Law, I think shredded beef tacos are the ultimate taco goodness. She prefers ground beef. Gotta admit, her ground beef tacos are the best I’ve ever had. Her secret? Simmer the ground beef for a while in a little water after browning with onions and garlic. This turns the beef into a tender, flavorful taco stuffing that is far from any fast food ground beef taco.

But, I like my shredded beef tacos better, and they are quicker. My trick is using leftover roast beef- my roast is more of a tender, falling apart braise than a rare, prime rib style roast beef. It is pretty much shredded when done… that’s how to tell it is done. Does it shred into tender pieces? Yes? Then take it out. A  3lb. chuck roast takes about 3 hours in the oven at 275-300 degrees (here’s a beautiful tip- a frozen roast at 275 degrees and 4.5 hours later it’s happy dinner time).

But, I gave up meat for Lent. So. How about copying our favorite Mexican joint’s potato tacos? We LOVE the So. Cal restaurant El Ranchito… I’ve never had better refried beans. We discovered the potato tacos last year and I loved them, too. Tonight I made a big batch of what we call Camp Potatoes (sliced potatoes fried in butter and oil with sliced onions, garlic, salt and pepper), and fried up a mess of corn tortillas. Cast iron pans are the best, aren’t they? The Husband stuffed them, we cheesed them and after about 15 minutes in the oven, we had a great dinner. We are soooooo making these again.