Shredded Beef Tacos
(Carne de Res Deshebrada)

1 beef roast (2-3 lbs)
1 large onion, chopped
5 cloves garlic, minced
1 Tbs. salt
2 bay leaves
2 Tbs. lime juice
2 ancho or New Mexico dried chilis, stemmed and seeded
1 tsp. Mexican oregano

Put roast in crock-pot or slow cooker.  Cover with all of the spices.  Cook on 'high'
for 8 hours or until the meat is tender.  After it has cooled a bit, take out the roast
and shred it with two forks.  Put the meat back into the pot with all the juices and spices.  Serve on warm tortillas with chopped lettuce and diced tomato.

Adapted from the following sources:
chilimasters.tripod.com/carne-deshebrada.html
www.hub-uk.com/foodpages13/recip0633.htm
www.recipecottage.com/mexican/salpicon03.html
www.recipegoldmine.com/sandwich/sandwich113.html
sweetparadyce.com/rp/rprecipes01_02.html
www.texasjesus.com/tme16.htm