10ounce can diced tomatoes & green chiliesI used Rotel
1piececanned green chilesplit into 4 portions or diced chiles
Sear all sides of the beef in a large Dutch oven over medium-high heat.
Add tomatoes and chiles, garlic, onions, peppercorns, green chile, and water.
Bring to a boil, then reduce heat.
Cover and let simmer for 2.5 hours, or until meat pulls apart easily with a fork. Flip meat over halfway thru cooking.
Move beef to a large bowl, reserving the liquid. Using two forks, shred beef into bite size pieces. Set aside.
Strain 1 to 2 cups* of reserved liquid from Dutch oven into measuring cup, and set aside.
Return the beef to the pot and add the lime juice, cilantro, 1 cup of reserved liquid, cumin, and chili powder. Stir to thoroughly combine.
Cover, and let simmer for 15 to 20 minutes. Adjust seasoning, add salt if needed. Add additional liquid if needed.
Use as taco, burrito, chimichanga or enchilada filling.
For Crispy Shell Tacos
Heat about an inch of oil in a small frying pan until hot!
Place a corn tortilla into the oil and heat until the tortilla starts to bubble. Flip the tortilla over with a pair of tongs. Once it starts to bubble up, fold the tortilla in half and continue cooking until it starts to brown on both sides.
Remove from the oil and drain on a paper towel covered plate. Fill as desired and serve.
For Soft Shell Tacos
Warm taco-size flour tortillas in a skillet until charred, in the oven wrapped in foil for about 10 minutes at 400 degrees, or in the microwave wrapped in plastic wrap; time depends on your microwave and how many tortillas you are heating.
The taco meat* will absorb liquid in the refrigerator. Make sure you have enough excess liquid before storing. You may not need the extra cup of liquid, but it's worth having just in case.
Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 5 days.
Simple serving suggestions to make shredded beef tacos like the restaurants do.