|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 recipe |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
2 lb. beef chuck roast
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. ground cumin
1 can (8 oz.) tomato sauce
1 can Rotel tomatoes and green chilies
2 cloves garlic, minced
1/2 onion, chopped
2 tbsp. vegetable oil
Freshly ground black pepper, to taste
1/2 onion, sliced
Water, to cover meat
Flour tortillas
|
Directions:
|
Simmer meat, sliced onion, and black pepper in water until very tender, about 2 hours. Drain, and cool until meat is cool enough to handle. Discard bone and fat; shred meat.
Heat oil in large skillet over medium heat. Add onion and garlic; cook until onion is soft, 4-5 minutes.
In a blender, puree Rotel tomatoes (including liquid), tomato sauce, spices, and salt. Add to meat. Simmer until meat absorbs most of sauce, 15-20 minutes.
Serve with warm flour tortillas and desired garnishes (sour cream, cheese, lettuce, tomato, salsa, etc.).
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
