Shredded Beef Tacos

Heat vegetable oil in a large pot or Dutch oven over medium-high heat.

Season the chuck roast generously on all sides with salt and black pepper.

Carefully place the seasoned chuck roast in the hot pot and sear on both sides until a deep brown crust forms.

Add the sliced onion, chopped jalapeño, whole garlic cloves, and diced tomatoes to the pot around the beef.

In a measuring cup, whisk together 4 cups of water and the beef bouillon powder to create a broth.

Pour the beef broth into the pot, followed by an additional 2 cups of plain water.

Add the entire can of El Pato sauce, the bay leaves, and a few dashes of Maggi seasoning sauce to the pot.

Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours, until the beef is very tender.

During the last 15 minutes of cooking, stir in the chopped cilantro.

Once cooked, carefully remove the beef from the pot and shred it using two forks. Moisten the shredded beef with some of the cooking liquid.

To assemble the tacos, place a spoonful of shredded beef and a sprinkle of shredded cheese onto a corn tortilla.

Fold the tacos in half. Heat about an inch of oil in a frying pan over medium heat.

Fry the tacos for a few minutes on each side until they are golden brown and crispy.

Remove the fried tacos from the oil and let them drain on a paper towel-lined plate.

Serve the tacos immediately, topped with shredded lettuce, Mexican crema, crumbled queso fresco, and your favorite salsa. Enjoy with a side of Mexican rice.