Mexican-style Shredded Beef

Recipe from Mimi

Ingredients

• 5 pounds beef roast (with our without bones)

• 3 Tbs shortening or beef tallow

• 3 onions, chopped

• 1 (4 oz) can chopped green chiles

• 2 (7 oz) cans green chile salsa

• 4 tsp garlic powder

• 4 Tbs flour

• 4 tsp salt

• 1 tsp ground cumin

Directions

Preheat oven to 300˚.

Place roasts in large pan or Dutch oven. Cover with a tight lid and roast 12 hours overnight until to temperature (145˚).

Drain meat reserving juices. Cool meat and remove bones, shred and use or store.

Notes

Shredded beef makes a lot. Freezes well.

It is good on EVERYTHING leaning Mexican. Chimichangas, tacos, salads, quesadillas.