Shredded Beef:
- 1 1/2 lbs of chuck or round roast
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tsp dried oregano
- 1 tbsp olive oil
- 1 7 oz can of whole green chiles reserve the juice
- 1-2 cups of beef broth
- 2-3 cloves of chopped garlic
Preheat the oven to 275 degrees.
Heat olive oil in a Dutch oven (or baking dish). Combine seasonings and rub them onto the meat thoroughly. Sear the meat in the olive oil on all sides.
Spread the green chiles over the roast. Add beef broth, reserved green chile juice, and chopped garlic.
Cover pan and place in oven. Cook 4-5 hours until shreds easily. Check on the roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stovetop or in a crockpot. Shred the meat and mix it into the remaining liquid. Taste and re-season if necessary.
Flour Tortilla Bowls:
- 4 flour tortillas
- Olive oil cooking spray
Preheat the oven to 350 degrees. Coat the ovenproof tortilla bowl.
You can also use an oven-safe bowl turned upside down and drape the tortilla over it. Spray the tortilla with olive oil cooking spray. Bake the tortillas for 10-15 minutes or until golden brown and crisp. Let cool slightly.
Salad Toppings:
- Shredded Beef
- Black beans, drained and rinsed
- Romaine lettuce, chopped finely
- Cherry (or Roma) tomatoes, diced
- 1/2 sweet yellow onion, diced OR green onions, chopped
- Black olives, sliced
- Cheddar cheese, shredded; (cotija cheese works great too)
- Guacamole
- Mom's salsa
- Sour cream