1 cup corn meal masa
1/2 cup + 1 cup water
3 Tbsp cumin
1 Tbsp salt
1 Tbsp pepper
1 onion chopped
1 jalapeno finely diced
2 cups vegetable oil
1 small can whole stewed tomatoes
2 lbs chuck roast
2 Tbsp olive oil
In a medium stock pot on medium high heat soften chopped onions with olive oil. Once onions begin to become transluscent add chuck roast. Sprinkle with 2 Tbsp cumin, 1/2 Tbsp salt and 1 Tbsp pepper. Brown on each side.
Add can of tomatoes and 2 cups water. Reduce to a simmer and let cook for three hours.
Combine masa, 1/2 cup water, remaining cumin, salt and pepper. Stir until all is well incorporated. Let stand for 20 minutes.
Form into golfball sized pieces. Flatten with your palms and Pan fry in vegetable oil until golden brown on each side.
Once meat is finished, shred. Top masa disks with shredded meat, lettuce, cheese and sour cream.
Recipe serves eight.