It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


However, like any other Mexican aficionado, occasionally all I want is a good old-fashioned taco or burrito with all the fixins’, and I want it within the confines of my own home. In this instance I’ll head to the grocery store and pick up the ingredients for a classic hard-shell taco with ground beef, but if I’ve got a few hours on my hands, today’s Spicy Shredded Beef Tacos are what will appear on our dinner table.
I’ve actually become quite smitten with shredded beef in just about every form of Mexican cuisine, so naturally the filling isn’t just limited to tacos. You could also stuff it in enchiladas, taquitos, flautas, burritos, the lit goes on.
Once the meat has cooked down, it’s shredded with two forks and tossed with the remaining cooking liquid.
From this point on, you could really do what you want with the shredded beef, but of course today, we’re stuffing them in taco shells. Except these aren’t your average taco shell. Instead of stuffing the meat inside store-bought hard shell tacos or plain flour tortillas (which is FINE), I quickly pan-fried each tortilla in a little bit of canola oil for a puffy-style taco shells.
Each taco is stuffed with the beef and simply dressed with some shredded pepper jack cheese, diced tomato and chopped cilantro.

  • 1 1/4 tsp salt
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 3 1/2 lb chuck roast
  • 1 1/2 tbsp canola oil
  • 1 1/2 tbsp tomato paste
  • 1 cup beef stock
  • 1 tbsp apple cider vinegar
  • 1/2 tsp ground cumin
  • 1 4 oz can diced green chiles
  • 12 flour tortillas
  • 1/4 cup canola oil
  • Shredded pepper jack cheese
  • chopped tomatoes
  • chopped cilantro
  1. Mix salt, onion powder and chili powder. Evenly sprinkle it over the roast. 
  2. Heat a large dutch oven to a medium-high heat. Once the pan is hot, add the roast. Sear on all sides until golden brown. Remove from the pan and set aside. 
  3. Reduce the heat to medium and add tomato paste. Cook for one minute. Add beef stock, apple cider vinegar, cumin and green chiles. Add the roast back to the pan. Bring to a boil and reduce to a simmer, cover with a lid and continue to simmer for 3 1/2-4 hours or until meat if fork-tender. 
  4. Remove roast from pot and use two forks to shred meat. Add meat back to the pan.
  5. Add canola oil to a medium, shallow skillet. Heat over a medium flame, once oil is hot (about 375 degrees), add tortilla, fry until puffed and golden brown, about 30 seconds to one minute per side. Before the tortilla cools, use tongs to fold, into a taco shell, drain on paper towels.Repeat with remaining tortillas. 
  6. Spoon beef into tortillas and serve with shredded cheese, tomatoes and cilantro.


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