Print Recipe

Mexican Pot Roast Filling


Use as a filling for tacos, enchiladas, chimichangas, burritos and tamales.


  • 1 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 jalapeno peppers, seeded and chopped
  • 1 dash salt


  1. Heat oil in Dutch oven over medium heat. Sauté onions, green chiles, jalapenos and garlic about 2 minutes, stirring frequently.
  2. 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.
  3. Shred beef with fork and mix well with pan juices.

Posted by kdipaolo at Recipe Goldmine May 28, 2001.

Comment Form is loading comments...

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips