Mexican Pot Roast Filling
27 03 20071 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.
