Great for leftovers! We like this stuffed in a pita, as quesadillas, in soft
or crispy taco shells, and in enchiladas and nachos.
2 1/2 - 3 pound chuck roast
2 tablespoon vegetable oil
3 tablespoon all-purpose
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup Mexican beer (recipe
tested with Corona)
1 can (10 ounce) diced tomatoes and green chilies
(15 ounce) corn, drained
1 can (15 ounce) black beans, drained and rinsed
1 cup prepared pico de gallo
1 cup prepared picante sauce
Heat oven to 325 degrees F. Heat oil in Dutch oven over medium-high heat,
Combine flour, salt and pepper in sealable plastic bag. Add roast and
turn to coat evenly. Place roast in hot pan. Brown on all sides.
Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover
tightly with lid and place in preheated oven. Cook for 3 to 3 and 1/2 hours, or
until fork tender.
Remove from oven, allow to cool for 10 – 15 minutes.
Shred beef with fork, removing
any remaining fat.
Stir to incorporate all ingredients in pan.
Serve on flour tortillas topped with grated cheese.
Yield: 8 to 10 servings
Nutrition information per serving: without tortilla or cheese (1 serving
3 oz. roast with 7 oz. toppings) 324 calories; 13 g fat (4 g saturated fat; 5 g
monounsaturated fat); 90 mg cholesterol; 814 mg sodium; 19.6 g carbohydrate; 4.12
g fiber; 30 g protein; 7.7 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 4.0
mg iron; 23.6 mcg selenium; 8.8 mg zinc