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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A wonderful flavorful, savory Mexican dish. I use it to make burritos, eat plain with tortillas, on tostadas, whatever. Ingredients:
1 1/2 lbs boneless beef chuck roast |
8 ounces boneless pork butt |
2 tablespoons olive oil |
1 medium onion, chopped |
1 garlic clove, minced |
2 1/2 teaspoons chili powder |
1/4 teaspoon ground cumin |
1 small bay leaf |
1/2 teaspoon salt |
1 1/2 cups canned tomato puree |
1 cup water |
Directions:
1. Cut the pork and beef into strips about 1/8 inch thick by 1/2 inch wide, trimming away excess fat.
2. Heat the oil in a large pot over medium-high heat.
3. Add enough meat to cover the bottom of the pot.
4. Cook until browned, about 4 minutes.
5. Transfer to a bowl, and continue with another batch of raw meat until all is cooked.
6. Return all of the meat to the pot and add all the remaining ingredients.
7. Bring to a boil and cook over medium heat for 1 1/2 hours (or bake covered in a 400°F oven for 1/2 hours).
8. Serve rolled in warmed tortillas, with sour cream and salsa.
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