Print Recipe

Mexican Pot Roast Filling


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



  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.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.