Friday, June 13, 2008



3 quarts water
garlic, chopped to your liking - I usually use 1 1/2 heads divided 3 ways
4-6 pound chuck roast
juice of 2 limes
1/3 cup oil
1 cup chopped fresh roasted Anaheim chiles - I have never used canned but I'm sure it would be ok
1/2 tsp salt
1/2 tsp ground black pepper
1/2 white onion sliced or chopped - however you prefer it
2 tomatoes, chopped - my family is not big on tomatoes so I sometimes don't put that much. It's all about your preference

To cook the meat, in an 8 quart stockpot bring the water to a boil. Add 1/2 garlic and meat and return to boil. Skim off the froth, reduce the heat, and simmer for about 2 hrs or until the meat is tender. Remove the froth as needed. Drain and reserve juices. You will need them when get to the frying stage. When the meat is cool enough to handle shred.

To brown and dry the meat, combine the lime juice and another 1/2 of the garlic. Preheat the oven to 325 degrees. Spread the shredded meat in a single layer on a large cookie sheet and sprinkle with the lime juice/garlic mixture. Roast the meat until brown and as dry as you choose, at least 15 minutes, and up to an hour, stirring occasionally. (For Jayden's party I did for 20 minutes, stirred and then left in for another 20 minutes)

Note: At this point you may cool, cover and refrigerate or freeze the meat for later use.

To fry the meat, heat the oil in a large skillet. Sauté the chile peppers with the salt and pepper. Add the onion and tomatoes and sauté briefly; the add the remaining 1/2 garlic. Add the meat, stirring over medium heat to brown. If too dry, add some reserved juices. If you add too much of the reserved juice it will be too greasy so add some water too if you can't get it right.

Makes 12 servings

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