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Mexican Pot Roast Filling

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

Recipe Ingredients

Method

  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.


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