Mexican-style Shredded Beef

Recipe from Mimi

Ingredients

• 5 pounds beef roast (with our without bones), trimmed

• 2 cups beef broth -OR- water

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

Check part way through, add more liquid as needed.

Drain meat reserving juices. Cool meat (remove bones if needed), shred, and set aside.

Heat oil in a skillet, sauté onions and green chiles for 1 minute. Add salsa, garlic powder, flour, salt and cumin, cook 1 minute over low heat. Stir in reserved juices and meat. Cook 5 minutes until thick.

Notes

Shredded beef makes a lot. Freezes well.

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