I made these last week and they are awesome. We're planning when we can make them again... The secret is the can of El Pato. We call it duck sauce because the English side of the can has a picture of a Mallard Duck. We use it for all kinds of sauces but this may be the best use yet!
Slow Smoky Beef Tacos
1 7.75ounce can El Pato Salsa de Chile Fresco
1/2 cup ketchup
8 whole cloves garlic
1 tablespoon oregano
2 1/2 pounds beef chuck roast
1/2 teaspoon salt
1 teaspoon pepper
corn tortillas
fresh chopped cilantro
sour cream
salsa
shredded cheese
guacamole
Preheat oven to 350 degrees. Fill a heavy cast iron pot with ketchup, El Pato, garlic, oregano, salt and pepper. Stir to combine all ingredients. Chop meat into 8 even sized pieces and place in the pot. Bring to a boil over medium heat rotating pieces of meat to coat completely in sauce.
Cover pot and place in preheated oven. Bake 3 hours.
Remove from oven and shred beef with two forks. Serve along side toppings and warmed tortillas.
Serves 4
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