Real Mexican Tacos
(Peggy Russell-LaSiesta Foods)
4th issue 1984
1 4-lb. (approx.) chuck roast
1 pkg. taco shells (12)
1 lb longhorn cheese, grated
1 package taco seasoning
Salsa chile verde (recipe follows)
Place chuck roast in frying pan with lid. Cook at 350 degrees four ½ hours until very done. Pour off grease.
Remove all bones, fat and gristle. Shred.
Sprinkle taco seasoning over meat. Fry briefly.
Place ready-made taco shells in a 9x13 inch pan and put small amount of meat in each shell.
Heat at 350 degrees about 10 minutes or until shells are hot. Serve with cheese, salsa, lettuce and tomato. Each person makes their own.
Salsa Chile Verde
1 can diced green chiles, undrained
1 medium onion, chopped
1 large unpeeled tomato, chopped
1 Tbsp crushed dried oregano
1/3 c oil
2/3 c vinegar
Salt and pepper
Mix all ingredients together. Refrigerate 24 hours before serving. Keeps very well.