Mexcican Shredded Beef

Ingrediants:

• 3 Pounds beef chuck roast
• 1/2 Large yellow onion (quartered)
• 1 piece canned green chile (split into 4 pieces)
• 20 whole peppercorns
• 3 Cups water
• 1/2 Large yellow onion (diced)
• 3 Cloves garlic (minced)
• 1 10 ounce can diced tomatoes & green chilies
• 1 juice of 1 lime
• 1/4 cup cilantro (chopped)
• 1 Tablespoon cumin
• 1 teaspoon chili powder

Method:

Sear beef in a large Dutch oven, all sides over medium-high heat

Add water, onions, peppercorns, and green chile

Bring to a boil. Reduce heat

Cover and let simmer for 2 1/2 hours, or until meat pulls apart easily with a fork. Flip meat over haflway thru cooking

Remove beef to a large plate, reserving liquid

Using two forks, shred beef into bite size pieces. Set aside

Strain 1 cup of reserved liquid from Dutch oven into measuring cup, and set aside

Heat olive oil in a large skillet over medium-high heat, add onions and saute for 3 minutes

Add garlic and saute for one additional minute

Add tomatoes, lime juice, cilantro, reserved liquid, cumin, and chili powder

Cover, and let simmer for 15 to 20 minutes

Use as taco or burrito filling or rice.