"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 3 lb tri tip roast 1 tbsp chili powder 1 tbsp cumin Salt and pepper to taste 1 (14 oz) can chicken or beef broth
Place all ingredients together in a crock-pot. Cook 6 to 8 hours. Shred beef with a fork and use in all your Mexican dishes that call for shredded beef. I make this in large quantities and freeze small portions in plastic containers to use as needed for quick and easy Mexican dishes.
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