Shredded Beef
1 two lb pot roast
2 tbsp garlic powder
1 tsp ground cumin
1 tsp chile powder
1 tsp onion salt
3-4 cups water
1 tbsp oil
In a large pan heat the oil to a pretty high heat, and brown the roast slightly on all sides. Once the roast is browned remove it to a crockpot. Sprinkle the meat with half of each of the spices, pour in 3 cups water, and cook on high for about 2 hours, turning the roast over occasionally. If necessary add another cup of water during this part (you want the water to cover most of the roast). After the two hours use two forks to pry the meat into a couple of smaller chunks. It may still be hard to separate, but you should be able to break it into three or four pieces. Also cut off any huge fatty pieces that are obvious. Then place the lid back on, turn the heat down to low, and cook about eight hours, or overnight.
The next part is a little weird, but I am totally grossed out by fatty meat, so this is my method for getting most of the fat out. In the morning I take the hot crockpot, stir the meat around a little more, put the lid back on, and put the whole crockpot in the fridge while I go to work.
When I get home from work, I take it out, and the fat rises to the top in chunks once it gets cold. If it was a really fatty roast you may be able to just lift the pieces of fat off the top with a fork, because they'll be pretty big. The one I used the other day was leaner, and just had dots of fat floating, so I put a big bowl in the sink, put a strainer inside it, and then drained the liquid off the meat into the bowl, so the strainer caught all the fat.
Return the meat and about 2 cups of the liquid back to the crockpot (or a large saucepan). You want the liquid to be just about at the top of the pieces of meat, so you may need a little more or less than 2 cups. Add the remaining half of the spices, and cook the meat on high for about 1 1/2 hours. Every few minutes stir the meat around and use two forks to pull it apart into small shreds. Once the liquid has been absorbed, and the meat is all shredded, turn the heat down to low, and then use the meat to make some fantastic enchiladas or flautas.
With this amount of meat you could make two pans of enchiladas according the method I described in my previous post, or you could make a pan of enchiladas and about eight flautas. Delicioso!
2 tbsp garlic powder
1 tsp ground cumin
1 tsp chile powder
1 tsp onion salt
3-4 cups water
1 tbsp oil
In a large pan heat the oil to a pretty high heat, and brown the roast slightly on all sides. Once the roast is browned remove it to a crockpot. Sprinkle the meat with half of each of the spices, pour in 3 cups water, and cook on high for about 2 hours, turning the roast over occasionally. If necessary add another cup of water during this part (you want the water to cover most of the roast). After the two hours use two forks to pry the meat into a couple of smaller chunks. It may still be hard to separate, but you should be able to break it into three or four pieces. Also cut off any huge fatty pieces that are obvious. Then place the lid back on, turn the heat down to low, and cook about eight hours, or overnight.
The next part is a little weird, but I am totally grossed out by fatty meat, so this is my method for getting most of the fat out. In the morning I take the hot crockpot, stir the meat around a little more, put the lid back on, and put the whole crockpot in the fridge while I go to work.
When I get home from work, I take it out, and the fat rises to the top in chunks once it gets cold. If it was a really fatty roast you may be able to just lift the pieces of fat off the top with a fork, because they'll be pretty big. The one I used the other day was leaner, and just had dots of fat floating, so I put a big bowl in the sink, put a strainer inside it, and then drained the liquid off the meat into the bowl, so the strainer caught all the fat.
Return the meat and about 2 cups of the liquid back to the crockpot (or a large saucepan). You want the liquid to be just about at the top of the pieces of meat, so you may need a little more or less than 2 cups. Add the remaining half of the spices, and cook the meat on high for about 1 1/2 hours. Every few minutes stir the meat around and use two forks to pull it apart into small shreds. Once the liquid has been absorbed, and the meat is all shredded, turn the heat down to low, and then use the meat to make some fantastic enchiladas or flautas.
With this amount of meat you could make two pans of enchiladas according the method I described in my previous post, or you could make a pan of enchiladas and about eight flautas. Delicioso!
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