re: Homemade Taco recs?

I do beef "tacos" (seasoned beef for burritos or soft tacos) one of two ways:

Method 1. Cut a tri-tip roast (2-2.5 #) into cubes (1/2 to 3/4 "). Brown some chopped onion (1 medium) and remove from pan. Over a high heat, quickly brown the meat (in batches, unless you have a big-*ssed pot). Throw the onions back in the pot and add chopped jalapenos (4-5, with seeds) and chopped tomato (2 large). Keep the heat high, as the tomatoes will cool down the pot quickly. Season with a crushed chicken boullion cube (or 1 tsp of base) and fresh cracked black pepper. Once tomatoes exude all their liquid, remove from heat and serve.

Method 2. Defat and de-sinew a chuck roast (2-2.5 #) and cut into cubes (1/2 to 3/4 "). Brown the beef over a high heat (again, batches), then add chopped bell pepper (1/2), onion (1) and chopped jalepenos with seeds (6) and cook for ~ 5 minutes. Stir in 2-3 tbsp. tomato paste and a riced boiled (and peeled) potato. Season with salt, pepper, garlic powder and cumin (~ 2 tsp. of equal parts). Cook this mixture down until it starts to stick to the pot, but not burn. Cover with water and lower heat. Cook for 1 hour.

Both are good, but result in slightly different tacos or burritos.