Shredded beef - mexican

Yield: 1 batch

Measure Ingredient
3½ pounds Beef chuck or pot roast
\N dash Salt to taste
\N dash Pepper to taste
⅓ cup Olive oil
1 cup Water
1 large Onion, peel and sliced
2 \N Cloves garlic, crushed
1 \N Green bell pepper, chopped
1 cup Tomato sauce
1 teaspoon Salt
½ teaspoon Cumin
1 teaspoon Chili powder
1 \N Bay leaf
½ cup Dry wine

Rub salt and pepper into the meat. Heat a large covered frying pan or stove top casserole and and a bit of the oil. Brown the meat well on both sides, then add the water. Cover and simmer until very tender, about two hours. If the pan dries out during cooking, add more water. Allow meat to remain in pan juices, covered until cool.

Remove the meat- debone and shred the meat. Set aside in a bowl along with the juices.

Reheat the pan and add the remaining oil. Saute the onion and garlic just until clear. Add the green pepper and saute for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more.

Frugal Gourmet == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 05-15-95

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