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Sear beef in a large Dutch oven, all sides over medium-high heat |
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Add water, onions, peppercorns, and green chile |
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Bring to a boil. Reduce heat |
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Cover and let simmer for 2 1/2 hours, or until meat pulls apart easily with a fork. Flip meat over haflway thru cooking |
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Remove beef to a large plate, reserving liquid |
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Using two forks, shred beef into bite size pieces. Set aside |
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Strain 1 cup of reserved liquid from Dutch oven into measuring cup, and set aside |
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Heat olive oil in a large skillet over medium-high heat, add onions and saute for 3 minutes |
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Add garlic and saute for one additional minute |
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Add tomatoes, lime juice, cilantro, reserved liquid, cumin, and chili powder |
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Cover, and let simmer for 15 to 20 minutes |
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Use as taco or burrito filling or rice. |
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