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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.

Other Southwestern beef and pork recipes you may like...

Slow Cooker Brisket Sofrito
Punkin Center Green Chile Chuck
Mexican Pot Roast Filling
Fritos Pie


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