Mexican Pot Roast
Ingrediants: 2-1/2 lbs. boneless chuck pot roast, cut into 8 pieces 1 Tbs. peanut oil 1/2 onion, chopped 4 oz. can chopped green chilies 2 jalapeno peppers, seeded and chopped (for extra spice do not remove seeds) 1 clove garlic, pressed or minced 1/2 cup beef broth 2 tsp. chili powder 1 tsp. ground cumin 1/8 tsp. salt 1/8 tsp. ground red pepper Directions: Heat the oil in a Dutch oven over medium heat; add the onion, chilies, jalapenos, and garlic, stir frequently for about 2 minutes. Add in the beef chunks and the broth; sprinkle the chunks with chili powder, cumin, salt, and red pepper. Reduce the heat to low and simmer, covered, 2 to 2-1/2 hours until beef is tender. Using two forks, shred the beef and allow the remaining juices to be absorbed into the meat. The filling should be MOIST. ***I heard the bells on Christmas Day Their old, familiar carols play, And wild and sweet the words repeat Of peace on earth, good-will to men! Merry Christmas! -Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
