Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Mexican >> Taco Filling

Print this Recipe    Taco Filling

Shredded Beef (or Pork) for Tacos or Enchiladas

2 lb. boneless roast (pork or beef)
1/4 cup of water
3 Tbsp red wine vinegar
1 1/2 cup beef broth
2 Tbsp chili powder
1 tsp ground cumin
chipotle chile to taste

Trim and toss most of the fat from a 2 lb. boneless roast. Put it
in a 5 or 6 quart pan with 1/4 cup of water. Cover and cook over
medium heat for about 30 min. Uncover and cook, turning as needed,
until all liquid has evaporated and meat is well browned on all
sides. About 10 more min. In a bowl mix red wine vinegar, beef
broth, chili powder and cumin. If you want, add some chipotle
chile in adobo sauce to taste. Cover and cook until meat easily
pulls apart, about 2 hours. Let it cool, then shred and mix with
the pan juices.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.