Ingredients

The following ingredients have 48 Servings
  • 1 1/2 - 2 lb Beef or Venison Flank Steak
  • 1/2 large onion (quartered)
  • celery tops or stalks (cut into chunks)
  • water
  • Salt
  • 2 Potatoes
  • 3 Tbsp Olive Oil
  • 1 lb Chorizo
  • 2 medium onion
  • 3 - 4 c Tomato Sauce ((I use low sodium))
  • Pepper
  • 48 Corn Tortillas ((at least, depending on how much filling you put in each tortilla))
  • Steak and Chorizo Filling

Instruction

  • Place meat in Dutch oven. Just cover with water. Add celery and onion. Cover and bring to a boil, then reduce heat. Cook for 1 - 2 hours until internal temp of meat reaches at least 195°F, or until tender. Let meat cool in broth. Can be refrigerated for 2-3 days before continuing.
  • Cook potatoes in a small saucepan in boiling, salted water until tender but not mushy. About 20 minutes. Drain and cool. Grate cold potatoes with a coarse grater.
  • Heat 1 Tbsp. olive oil in a large, heavy bottom skillet. Remove Chorizo from casing. Brown Chorizo in batches (do not overcrowd pan) and break apart as it browns. After all the chorizo has browned, turn down heat and add onion and cook until onion is tender, stirring occasionally.
  • Meanwhile, shred meat, traditionally beef is cut across the grain into 1 1/2" long pieces and shredded with 2 forks. This makes a large batch, so it would take forever to shred so I pulse in a food processor a few times. Don't over process.
  • Add shredded meat, potatoes, tomato sauce, and salt and pepper to the pan you cooked the chorizo and onion in. Mix well.