Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven
, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust
on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices
, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer
with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred
meat and set aside.
Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas
1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain
on paper towels. Season with salt.