I like to get handmade tortillas from a little shop in Pittsburgh, Reyna Foods. However, if you can't get your hands on fresh corn tortillas, store bought will do just fine.
Ingredients:
2 pounds lean stew beef
1 14oz can beef broth
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 orange wedge
Place all of the ingredients into a large pot with tight-fitting lid. Bring to a boil and then turn heat down to a low simmer and cook until meat is tender and can be easily shredded with a fork - about 1.5 hours.
Alternate method #1 (how I do it):
Place all ingredients into a pressure cooker and allow to cook about 45 minutes. Turn off heat and let cooker sit until it has depressurized - about 15 minutes. Shred meat with fork.
Alternate method #2:
Place all ingredients into a crock pot and cook on low for 8 hours.
Serve with shredded cheese, guacamole, pico di gallo, etc.
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