Mexican Style Shredded Beef

This is an awesome way to make shredded beef. Once you have it-- the possibilities are endless: tacos, burritos, enchiladas, tamales, chili, and more. It's a little time consuming- but if you make enough, it's worth your while.

Just a big pot of shredded beef...

Olive Oil
1 Onion, Chopped
1.2 Lb. Beef Roast
1 Can Diced Tomatoes
1 Red Pepper, Chopped
1 Jalapeno, Chopped
2 Tbsp. Cumin
1 Tbsp. Garlic Powder
1 Tbsp. Cayenne Powder
Ground Pepper
Sea Salt

Preheat oven to 350. In a dutch oven, heat olive oil and add onions. Sauté for a few minutes. Take the roast and pat dry. Trim the fat and sprinkle all over with salt. Place in the dutch oven and sear on all sides about 30 seconds or until a light brown. Add the red pepper, jalapeno and tomatoes. Cover and place in oven for 1 hour. Remove from oven and turn the meat over. Return to oven for another hour.
Take out off oven and place on stove top. With a fork and knife, start to shred the beef. You should be able to do about half. At least get the meat broken apart and immersed in the tomato mixture. Add the spices and stir. Cover and continue to cook for another 30 minutes. Check back and continue to shred. Season with salt and pepper and use however you want!

I made burritos with guacamole, salsa and beans--It was tender and very flavorful! We have a lot leftover so I will probably make more enchiladas... they really are my favorite (and to be fair, we gave away the last batch!).

Enjoy,
e