Meals of Mexico with Juanita Perez #207
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Shredded Beef
Recipe Servings: 4
INGREDIENTS
two pounds boneless beef chuck roast
quarter cup water
one and half cups beef broth
three tablespoons red wine vinegar
two tablespoons chili powder
one teaspoon ground cumin
four flour tortilla
three tablespoons butter
one cup salsa
half cup shredded Monterey Jack cheese
half cup sour cream
INSTRUCTIONS
Put beef in a Dutch oven over medium heat. Fill in water. Wrap, and cook for thirty minutes. Eliminate cover, and cook till liquid has evaporated, and beef is well browned, about ten minutes. In a medium sized bowl, mix beef broth, red wine vinegar, chili powder and cumin. Fill over beef. Wrap, and cook till meat is very tender, and pulls apart easily, about two hours. Allow to chill, then shred and blend with pan juices.
Bake in preheated oven for eight - ten minutes, or till golden brown. Enjoy with shredded cheese, sour cream and salsa.
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