Mexican Shredded Beef-Carnitas
Source of Recipe
Unknown
List of Ingredients
5 1/2 pounds beef chuck roast
1/4 cup salsa
5 cloves garlic, minced
2 1/2 Tablespoons chili powder
2 Tablespoons fresh oregano, chopped
1 1/2 teaspoons ground cumin
16 ounces canned stewed tomatoes
salt to taste
1. Preheat oven to 300 degrees F. Trim excess fat from roast.
2. Mix together salsa, garlic, chili powder, oregano, and cumin to make a paste. Spread on roast.
3. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly. Place in roasting pan, with seam of aluminum foil up.
4. Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours.
5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve drippings. When roast is cool enough to handle, shred meat.
6. 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. Makes about 7 cups shredded beef.
*NOTE: Beef can be made up to 3 days ahead and stored, covered, in refrigerator. It can also be frozen for up to 3 months. To freeze, package beef in meal-sized servings.
Recipe
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