Taco Filling - Mexican Pot Roast Style

Rev 0.10 last revised:  02-Jun-08

Slow cooked and savory, this wonderful Mexican style pot roast recipe makes a tasty taco filling.  Serves 8-10.

Ingredients:

Directions:

Pre-heat a cast-iron pot or large Dutch oven with a close fitting lid, with a 1/4 cup or so of the olive oil over moderately high heat.  Generously sprinkle the meat with salt and pepper on all sides, and add to hot oil.  When well browned on all sides, add the garlic and onions until lightly brown--about 3 - 4 more minutes.

Add the tomatoes, spices, salt and pepper to taste, and enough water (several cups) to immerse the meat well.  Bring to a rapid boil.  Reduce heat, cover and simmer for 2½ - 3½ hours or so.  When the meat is fork-tender, remove from heat and allow to cool in the cooking liquid.  When cool enough to handle, shred the meat--leaving it in the cooking liquid, and set aside.