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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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I learned to make this spicy red chile dish by experimenting in my kitchen after enjoying it at a friend's place. It takes a while to make, but it is well worth it. Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast. Ingredients:
3/4 cup new mexico red chile powder |
1 teaspoon cornstarch |
2 tablespoons fresh lemon juice |
3 cups water |
4 pounds beef roast, cut into cubes |
Directions:
1. In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
2. Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.
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