Recipe Archives->Mexican->Taco Filling

 
Shredded Beef (or Pork) for Tacos or Enchiladas
 
2 lb. boneless roast (pork or beef)
1/4 cup of water
3 Tbsp red wine vinegar
1 1/2 cup beef broth
2 Tbsp chili powder
1 tsp ground cumin
chipotle chile to taste
 
Trim and toss most of the fat from a 2 lb. boneless roast. Put it
in a 5 or 6 quart pan with 1/4 cup of water. Cover and cook over
medium heat for about 30 min.  Uncover and cook, turning as needed,
until all liquid has evaporated and meat is well browned on all
sides. About 10 more min. In a bowl mix red wine vinegar,  beef
broth,  chili powder and cumin.  If you want, add some chipotle
chile in adobo sauce to taste.  Cover and cook until meat easily
pulls apart, about 2 hours.  Let it cool, then shred and mix with
the pan juices.
 

Printable version: taco-filling.txt.