"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Mexican-style spiced beef Recipe

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This recipe for Mexican-style spiced beef, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LESLIE & WALT NALLI
Added: Saturday, April 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 lb. beef chuck roast, bone-in
1 large can 7 oz. diced green chilies
3 T. chili powder
1 tsp. oregano
2 cloves garlic, minced
1 small can 8 oz. stewed tomatoes
salt and cayenne to taste
2 dozen flour tortillas

Directions:
Directions:
Place roast on a sheet of foil (about 12x25 inches.) Mix together the chilies, chili powder, oregano, and garlic; spread ontop of roast. Pull foil up around roast and seal. Place in a roasting pan and bake in a 300 oven for 4 to 4 1/2 hours or until meat is so tender it falls apart.
Unwrap meat; discard fat and bones. Pull meat apart using a fork. Transfer meat and drippings to a large pan and stir in the tomatoes. Heat until hot throughout; stir in salt and cayenne to taste.
To seve, spoon about 4 T. meat mixture into a tortilla; top with guacamole and taco sauce.

Personal Notes:
Personal Notes:
Serve with your favorite taco toppings. Cheese, lettuce, tomato, olives, jalepeno. The best southwest-(Denver!!) taco meat. mmmmm good.

 

 

 

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