Title: Shredded Beef Filling for Tacos
Categories: Ethnic Meat
Yield: 10 Tacos

3	lb	Chuck roast, cut into
1		2 inch cubes
3	tb	Lard or oil
1	md	Onion, chopped
2		Cloves garlic, minced
2	ts	Dried oregano
1	ts	Ground cumin
1	ts	Salt
16	oz	Solid pack tomatoes
1		Pureed in blender

Place meat in a pot and cover with cold water. Bring to a boil, cover and simmer 1 1/2 hours or until very tender. Allow meat to cool in the broth until easy to handle.

Remove meat and shred by using fingers or two forks. The meat will also shred easily in a food processor using the plastic blade. Place a few pieces of meat at a time into the container and process briefly. (Avoid shredding the meat too fine)

Reserve broth for another use.

Heat lard or oil in large skillet. Add the shredded meat and cook until lightly browned. Add onion and garlic and cook until the onion is soft. Stir in the oregano, cumin and salt. Slowly add the tomato puree and simmer uncovered for 30 minutes, stirring occasionally until done. If necessary, add small amounts of beef broth or water to maintain a moist mixture.

Makes enough filling for 10 tacos, burritos, or enchiladas.

Not tested - yet!

== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 05-15-95 (2011)

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