Mexican Shredded Beef
By alexscharft
1 Picture
Ingredients
- 5 1/2 pounds beef chuck roast
- 1/4 cup bottled salsa
- 5 cloves garlic - minced
- 2 1/2 tablespoons chili powder
- 2 tablespoons fresh oregano - chopped
- 1 1/2 teaspoon cumin
- 16 ounces canned stewed tomatoes
- salt to taste
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 300 degrees F. Trim excess fat from roast. Mix together salsa, garlic, chili powder, oregano, and cumin to make a paste. Spread on roast.
Step 2
Wrap roast in a large piece of aluminum foil, folding edges to seal tightly. Place in roasting pan, with seam of aluminum foil up. Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve drippings. When roast is cool enough to handle, shred meat.
Step 3
Transfer meat and drippings to a large pan. Stir in tomatoes and their juice, breaking them up into small bits. Heat through. Season with salt; adjust flavors to taste, adding more salsa and seasonings if desired.
This beef can also be prepared in a Crockpot, actually that is usually the way I do it. Prepare beef and seasonings the same way and place in a Crockpot, cover and cook on high for 3-4 hours and then on low for 2-3 hours or until the meat is literally falling apart.
For tacos, just heat some oil in a pan, slip in a corn tortilla, place a spoonful of meat on one side of the tortilla and fold the other half over, let it fry for a minute and then turn it over and fry the other side. Drain on paper towels. Add shredded cheese, lettuce and sour cream if you like.
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