| 3 lbs boneless
chuck roast
salt and black pepper, to taste
2 tbls vegetable oil
2 cups beef stock
1 medium onion, diced
2 cloves garlic, minced
|
2 tbls bacon grease (or oil
if you prefer)
1 (28oz) can whole tomatoes, drained
1 (4oz) can roasted green chiles
1 tbls line juice
|
Start by heating a heavy skillet of over high heat,
and add the vegetable oil (we use a large cast iron
skillet). While the oil is heating up, season the
roast with the salt and pepper. Then brown the roast
on all side in the skillet, until very well browned.
Pour off any remaining oil in the skillet.
Remove the roast to a slow cooker. Add the beef
stock, onion, and garlic. Add more water if necessary,
unit the liquid just covers the meat. Cook on medium
heat setting until the roast is fork tender, and
shreds easily (about 6 to 8 hours). Turn off the
cooker and let the meat sitting the juices until
it is cool enough to handle.
Remove the roast to a plate, and shred the meat
very finely by hand (I use a couple of spoons as
this gets a finer shred that using forks). Pour
all the juices from the slow cooker through a strainer,
and reserve the liquid.
Return the skillet to the heat, over medium heat.
Add the next 2 tablespoons of oil. As the recipe
shows we use left-over bacon grease to add more
flavor at this point. When the grease or oil is
hot, add the onions and garlic. Saute until they
start to soften. Then add the shredded beef to the
skillet, and mix well. At this point you want to
start letting the meat set a little while before
stirring. You want to cook this mixture until the
meat is well browned. It's okay for the meat to
even get crusty. But be careful not to burn or scorch
it at this point or you will have to start over!
Just keep scraping the bottle of the skillet to
every few minutes.
When the meat is browned, reduce the heat to low,
and add in 2 cups of the reserved cooking juices
from the slow cooker. Next, break up the tomatoes
using your hands, leaving the juice behind, and
add them to the mixture. Also stir in the green
chiles and lime juice at this point. Continue cooking
this mixture, stirring frequently now, until almost
all of the liquid is cooked out again, but the meat
remains moist. About 20 to 25 minutes. Taste, and
adjust the salt or pepper is needed.
For serving options; This is a classic filling
for enchiladas, burritos, or chimichanga. But try
it on nachos too. Or inside some crispy fried taquitos
(a new favorite of mine).
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