If you followed my (meaning Amanda's) instructions and enjoyed a beautiful pot roast, the prep work for this meal has been largely done. A few spices and fixins and you're in business for some delicious tacos! (If not, you've got a long wait ahead of you before I see shredded beef tacos in your future...)
PS: This one is Amanda's, too. I'm something of a recipe poacher.
1 lb. leftover pot roast, shredded
1, 14 oz. can diced tomatoes (last time I made this I used the "Mexican" ones, and it was fabulous! But any old kind will do.)
1 c. beef stock or broth
2 tsp. chili powder
2 tsp. cumin
salt and pepper to taste
uncooked tortillas, cooked according to package directions (I like "Tortillaland" brand. You can get them at Costco and most grocery stores in SLC.)
Heat meat in a large skillet over medium heat and pull apart until shredded. Add tomatoes and spices. Cover and let simmer for about 15 minutes.
Serve with warm tortillas and toppings of your choice.
We almost always have extras of this, and I have found that it freezes well. So make a big batch and the next time you want some you'll just have to defrost!