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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.

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