I used to have a friend who traveled to Mexico a lot. I would go on some of the trips with her and while she worked on an orphanage home’s computer system, I had lots of spare time on my hands. One day, some of the kids “drug” me into their kitchen and taught me this recipe....so authentic Mexican for all of you.
Picadillo (Shredded Beef)
1-2 4 lbs cheap beef roast
4-8 cups beef broth
1 8 oz can tomato sauce
1 8 oz can diced tomatoes
6 cloves minced garlic (I now use the bottled minced variety)
1 large onion chopped
1 tsp red pepper flakes (more if you want hot)
1 tbs cayenne pepper
1 tbs chili powder
1 can chopped jalapenos (or fresh)
1 can chopped green chilies
1 pinch of salt to taste
Mix all ingredients in a large dutch oven and place the roast(s) in the mixed liquid. Slow cook at a simmer for 4 hours or until the meat pulls apart easily. Put the roast(s) on a cutting board and allow to cool so you can touch it. Pull the beef apart with two forks. Place the shredded beef back into the liquid for 1/2 hour to allow all the beef to soak up the great liquid.
We use this to make tacos, burritos, etc. We freeze the leftover meat and just pull it out of the freezer when we want some more.
Enjoy!
Thank you so much.