Shredded beef.

This week Jesse decided he wanted  shredded beef taquitos. Unfortunately for him we didn't have any toothpicks and I really did not feel like going back to the store, so we switched things up a little and made shredded beef tacos instead. It may not be the traditional way, but here is how I did it.

• A large chuck roast.
• Tablespoon of salt
• Tablespoon of Peeper (I like pepper!)
• Tablespoon of cumin
• Tablespoon of oregano
• Teaspoon of cayenne 
• 2  tablespoons tomato paste
• Chicken stock ( I didn't have beef stock)
• 1 chopped onion
• 3 chopped cloves of garlic
• A little oil

While heating a big pot with oil, I mixed all the spices together and crusted them on the meat. Once the oil was hot, I put the meat in and browned it on both sides then removed it from the pan and added the chopped onion and garlic.  When those were translucent, I added the tomato paste, chicken stock and added the beef back in. After the mixture came to a light boil, I simmered it with the lid on until it was tender enough to shred.
Then, YUM TIME!