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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim visible fat from roast and tie it with string to hold the meat together. | 2. In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves. | 3. Bring to a boil, then reduce to medium low. | 4. Cover and simmer for half an hour, turning the beef twice. | 5. While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano. | 6. Uncover the pot, increase the heat to high, and boil for 5 minutes. | 7. The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce. | 8. Turn the meat with a fork to coat. | 9. Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer. | 10. Cover and simmer for 1 1/2 hours, turning the meat twice. | 11. Add the onions and tomatoes. | 12. Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily. | 13. Remove the pot from the heat. | 14. Take out the meat and put it on a big cutting board. | 15. Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle. | 16. While the meat's cooling, skim the fat from the sauce and remove the bay leaves. | 17. Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half. | 18. Take the pot off the heat. | 19. Now, back to the beef. | 20. Using your fingers or two forks, pull it into bite-sized shreds. | 21. Stop sneaking bites! | 22. Add the meat and green chilies to the sauce in the pot. | 23. Stir until the meat is evenly moistened. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef chuck roast	5	lbs	boneless	4896.0111	0.0	692.2416	237.0939
bay leaf	2			-	-	-	-
beef broth	3	cups		50.4	0.28800000000000003	8.208	1.584
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
chili powder	5	tablespoons		112.8	19.88	5.3839999999999995	5.712000000000001
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
cumin	2	teaspoons	ground	15.75	1.8581	0.748	0.9353
oregano leaf	2	teaspoons	crushed dried	-	-	-	-
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
green chilies	2	cans	diced	194.3028	48.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.