How to make it

  • Mix together the onion powder, cumin, oregano, ancho and d'arbol and spread over both sides of roast. Heat 2 tbs olive oil ( medium heat) in a soup pot and add roast to brown. After 5 minutes turn roast over to brown the other side. Add the stock, vinegar, carrots, onion and garlic and put in the oven (covered) and bake for 90 minutes or until beef is fork tender. Remove from pan and put juices from pan through a fine colander to strain and reserve. pull meat apart to desired size, store in a container and pour over reserved liquid and refridgerate, the next day remove fat.
  • I use this meat for tacos, nacho's, enchiladas, tostadas.

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