Shredded Beef for Soft Tacos

Use for enchiladas, tacos, or anywhere else.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2  lbs  chuck roast, trimmed and cut in 1 inch cubes
•  salt
• 1 (15 ounce) can diced tomatoes with juice
• 1  jalapeno, chopped
• 4  garlic cloves, chopped
• 2  green onions, chopped

Directions

1. Put beef in a medium saucepan (4-6 qt). Add 3 cuos water and 1/2 tsp salt. Set over medium heat and bring to a boil. nOnce boiling cover with a lid set slightly ajar. Reduce heat to medium-low and simmer until meat falls apart, about 1 hour.
2. Uncover pan and raise heat tomedium-high. Pour drained tomatoes, jalepeno, and garlic into a food processor or blender. Cover and process to a puree. Add mixture to meat. Boil until much of the liquid has evaporated, about 20 minutes.
3. Add chopped green onions and continue cooking. Mash with the back of a spoon to break up the meat while stirring. Cook until mixture darkens and thickens, about 10 minutes. The mixture will begin to sizzle when ready. Taste and add more salt if needed.