Shredded Beef Enchilada Meat

1. 1

   Trim roast of visible fat.

2. 2

   Braise meat in 1 tbsp (15 ml) oil over high heat.

3. 3

   In the pot with the meat, put chili powder, cumin, salt and beef broth.

4. 4

   Bring to a boil; reduce heat, cover and simmer 2 hours or until roast is tender.

5. 5

   Skim fat from juice, but reserve the juice.

6. 6

   Let cool enought to handle.

7. 7

   Cut any excess fat from meat.

8. 8

   Shred beef with a fork by pulling gently into small shreds.

9. 9

   Saute onions with 1 tsp (5 ml) oil until soft.

10. 10

    Add meat, cook until brown.

11. 11

    Add enough reserved meat juice to make the mixture moist, not wet; mix well.

No additional tips available.