Mexican-Style Spiced Beef
This a Sunset Magazine recipe from the early 1980's. Slow baked until the meat is so tender it shreds with a fork. Great in make it yourself burritos.
List of Ingredients
- 4 1/2 pounds bone in beef chuck roast
- 1 large can, 7 1/2 oz., diced green chiles
- 3 tbsp. chili powder
- 1 tbsp. oregano leaves
- 2 cloves garlic, minced
- 1 small can, 8 oz., stewed tomatoes
- 2 dozen flour tortillas
- avocado dip
- taco sauce
Instructions
- Place the roast on a sheet of foil, about 12 X 25". Mix together the chiles, chili powder, oregano leaves and minced garlic; spread on top of roast. Pull foil up aroud the roast and seal. Double wrap the roast with a second sheet of aluminum foil.
- Place in a roasting pan and bake in 300 degree oven for 4-4 1/2 hours, or until meat is so tender, it falls apart.
- Unwrap meat; discard bone and fat.
- Transfer meat and drippings to a large pan and stir in tomatoes. Heat until hot throughout.
Final Comments
Serves 12.
Shredded meat can be frozen for future use.
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