Servings: 4 to 6
The Tex-Mex flavors of this fork-tender meat make it perfect for shredding and using in tacos, burritos, and even nachos. It’s also tasty on its own topped with the chunky slow-cooked sauce made right in the pot and served with rice. For best flavor, season the beef at least a day ahead.
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Rave reviews from the family. I had used a 3 lb roast so now Ihave extra rb. Yaay. This was so tender and fkavorful. Made with orzo and green beans. Absolutely delicious.
This method worked well and the meat was nicely flavored and very tender. I seasoned my 4 lb boneless roast 3 days ahead. It makes a great taco, quesadilla, or as a sauce over cheesy grits.
Just made this for dinner, served over egg noodles, and it was fantastic! Extremely flavorful, and meat was very tender (used 3lb boneless chuck, as that was all I could find). As suggested in recipe, I started it yesterday, then cut up meat and finished remaining cooking today. It had excellent flavor even yesterday before the final browning step. Leftovers will be shredded for burritos- can't wait!
Followed the recipe exactly and wasn't impressed with "backward" braising. We had the delicious looking tacos but won't be making this again.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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