Mexican Style Shredded Beef

1. 1

   Trim fat from roast.

2. 2

   Add roast and the water to a 5-Quart Dutch Oven.

3. 3

   Simmer on medium-high heat for 30 minutes, covered.

4. 4

   Then uncover and let cook until browned and water has boiled away.

5. 5

   Turn to brown all sides.

6. 6

   Add rest of ingredients, bring to a boil.

7. 7

   Then turn heat down, cover and simmer till tender and the roast pulls apart easy, about 2 hrs.

8. 8

   Let cool, shred and mix with left-over juices from pan.

9. 9

   Serve as tacos with lettuce, tomatoes, cheese, sour cream (as pictured) or use it for a variety of other dishes.

* Per serving · 4 servings · Values may vary.

No additional tips available.