Shredded Beef Tacos
rec.food.recipes/Jdunsky (1998)

2 Tbsp. lard or vegetable oil
1 pound boneless beef chuck, cut into 1-inch (2.5 cm) cubes
1 to 2 tsp. pure chili powder
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. ground cumin
1 can (14-1/2 ounces) whole peeled tomatoes, undrained, chopped
Vegetable oil
12 (5-inch) corn tortillas
1 cup shredded mild Cheddar cheese
2 to 3 cup shredded iceberg lettuce
1 large fresh tomato, seeded, chopped
Fresh coriander leaves

Heat lard in 10-inch skillet over medium heat until hot. Add beef; cook, turning frequently, until brown on all sides, 10 to 12 minutes. Reduce heat to low. Add chili powder, garlic, salt and cumin; cook and stir 30 seconds. Add undrained canned tomatoes to skillet. Heat over high heat to boiling; reduce heat to low. Simmer, covered until beef is very tender, 1-1/2 to 2 hours. Using 2 forks, pull beef into coarse shreds in skillet. Cook beef mixture, uncovered, over medium heat, stirring frequently, until most of the liquid has evaporated and the beef is moistly coated with the sauce, 10 to 15 minutes. Keep warm.

Pour oil into deep, heavy skillet to depth of 1-inch. Heat oil to 375 degrees F; adjust heat to maintain temperature.

Fry tortillas in oil, 1 at a time, as follows: Fry tortilla a few seconds to soften. Using tongs, fold in half, holding slightly open to leave space for filling; fry, turning occasionally, until crisp and golden, 1-1/2 to 2 minutes.

Drain on paper toweling.

Fill each taco shell with 1/12 of the beef, cheese lettuce and fresh tomato.

Garnish with coriander; serve immediately.