I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the "cookie" from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well.
- Ready In:
- 4hrs 10mins
- 3 -4 lbs chuck roast
- 2 cans green chilies, chopped
- 2 tablespoons chili powder (pref. New Mexico)
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon ground cumin
- 2 cloves garlic, minced
- Place roast on heavy duty foil.
- Combine all the rest of the ingredients, and spread on top of the roast.
- Seal foil securely and place in roasting pan.
- Bake at 300 degrees F for 3-1/2 to 4 hours (meat should be so tender it falls apart).
- Use 2 forks and shred roast while still warm.
- For each serving, spoon meat on a hot flour tortilla.
- Serve with guacamole and salsa and extra onions (opt).
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Thanks Annie for a lovely meal. We changed two things, one as a result of my reflux - due to that we only used one tablespoon of chilli powder. The second thing is, we live in Australia, so don't actually know what cans of green chillies are. So in that case we substituted a drained jar of chopped jalapenos. Served with flour tortillas, salsa, guacamole and sour cream - yum! Sorry, no photo - all eaten!