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Caly's Mexican shredded beef

1 roast
1 onion, chopped
2 cloves garlic, minced
1/2 cup hot beef broth (I make with bullion cubes)
2 cans diced green chiles
2 T. lime juice
1 T. oil
salt and pepper to taste

Heat oil in a big pot or roasting pan on high. Rub salt and pepper into beef, then brown all sides in the hot oil. Sometimes I also add garlic powder.

After roast has been browned, pour beef broth over it. Add chopped onion and garlic to pan. Cover and let simmer on low for 60-90 mintues. You can also slow roast it in the oven for a couple of hours at 300F

When the beef is done, remove from heat and let it cool. After the beef is cool remove it from the liquad, but keep the liquad. Shred the beef, removing any fatty yucky stuff as you go.

Return shredded beef to pan with all the liquid. Add lime juice and chili peppers. Simmer on low heat for a half hour or so. I like to do a really big roast and then freeze part of the meat.

Use the beef in tacos, burritos, flautas, or nachos.






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