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mexican Pot Roast Filling posted By Kdipaolo At Recipegoldmine.com May 28, 2001 1 Tablespoon Vegetable Oil
1 Clove Garlic Minced
1/2 Teaspoon Ground Cumin
1/2 Cup Onion Chopped
2 1/2 Pounds Boneless Chuck Roast, Cut Into 8 Pieces
1 Dash Cayenne Pepper
1/2 Cup Beef Broth
1 (4 Ounce) Can Green Chiles
2 Jalapeño Peppers, Seeded And Chopped
1 Dash Salt heat Oil In Dutch Oven Over Medium Heat. Sauté Onions, Green Chiles, Jalapeños And Garlic About 2 Minutes, Stirring Frequently. add Beef Broth And Meat. Sprinkle With Chili Powder, Cumin, Cayenne And Salt. Reduce Heat To Low; Cover And Simmer 2 To 2 1/2 Hours Until Meat Is Tender. shred Beef With Fork And Mix Well With Pan Juices. Use As Filling For Tacos, Enchiladas, Chimichangas, Burritos And Tamales. |
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