Recipe by Juenessa
This meat is tender, delicious and spicy! I'm sure this meat could also be cooked in a crock-pot if you didn't want to "babysit" it on the stove.
Top Review by seal angel
I made tortas out of this shredded beef. I had almost 3 lbs of chuck. I made a mistake and got Anchiote molida instead of Ancho powder. Ooops! I was kinda worried about it all day cuz I cooked it in the crockpot. Didn't want to waste awhole roast but it was good. Topped with lettuce, sour cream, avacado, salsa, and queso fresco. Will use the leftovers for tacos tomorrow night. I would half the amount of water next time.
- 907.18 g beef shoulder
- kosher salt & freshly ground black pepper
- extra virgin olive oil
- 2 garlic cloves, smashed
- 1 large onion, sliced
- 793.78 g can crushed tomatoes (recommended ( San Marzano)
- 14.79 ml dried ancho chile powder
- 14.79 ml cayenne pepper
- 14.79 ml ground cumin
- 3 bay leaves
Directions See How It's Made
- Season all sides of the beef with a fair amount of salt and pepper.
- In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat.
- Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside.
- Add the onion and allow to lightly brown, about 3 to 4 minutes.
- Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat.
- Bring to a boil then reduce heat and simmer with a lid for 3 hours, or until the meat is fork tender.
- Let meat cool some in the liquid.
- Shred meat and place in store bought taco shells, make your own taco shells, or even roll up in warm flour tortillas.
- Garnish with lettuce, cheese and chopped tomatoes--if desired.