*  Exported from  MasterCook  *
 
                  Mexican Shredded Spiced Beef (Carnitas)
 
 Recipe By     : the California Culinary Academy
 Serving Size  : 20   Preparation Time :5:00
 Categories    : Mexican                          Tuna
                 Microwave
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5 1/2  pounds        beef chuck roast
      1/4  cup           bottled hot chile salsa
    5      cloves        garlic -- minced
    2 1/2  tablespoons   chili powder
    2      tablespoons   fresh oregano -- chopped
    1 1/2  teaspoons     ground cumin
   16      ounces        canned stewed tomatoes
                         salt to taste
 
 1. Preheat oven to 300 degrees F. Trim excess fat from roast.
 
 2. Mix together salsa, garlic, chili powder, oregano, and cumin to make a
paste.
 Spread on roast.
 
 3. Wrap roast in a large piece of aluminum foil, folding edges to seal tightly.
 Place in roasting pan, with seam of aluminum foil up.
 
 4. Bake until meat is so tender that it will shred easily, 4 to 4-1/2 hours.
 
 5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
 drippings. When roast is cool enough to handle, shred meat.
 
 6. Transfer meat and drippings to a large pan. Stir in tomatoes and their
juice,
 breaking them up into small bits. Heat through. Season with salt; adjust
flavors
 to taste, adding more salsa and seasonings if desired.
 
 Makes about 7 cups shredded beef (enough for about twenty 8-inch tortillas).
 
 * Timesaver Tip: Beef can be made up to 3 days ahead and stored, covered, in
 refrigerator. It can also be frozen at 0 degrees F up to 3 months. To freeze,
 package beef in meal-sized servings.
 
 Microwave Version:
 
 1. Trim excess fat from roast. Mix together salsa, garlic, chili powder,
 oregano, and cumin to make a paste. Spread on roast.
 
 2. Place roast in a large (14- by 20-inch) oven cooking bag; squeeze out most
of
 the air and tie securely. Place roast in a large baking dish.
 
 3. Microwave roast on 100% power for 10 minutes. Reduce power to 50% and
 microwave until meat is so tender it will shred easily, about 2 hours.
 
 4. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
 drippings. When roast is cool enough to handle, shred meat.
 
 5. Transfer meat and drippings into a 2-quart casserole. Stir in tomatoes,
 breaking them into small pieces. Microwave on 70% power until mixture is heated
 through, about 3 minutes. Season with salt; adjust flavors to taste, adding
more
 salsa and seasonings if desired. Preparation time: about 2-1/2 hours.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : Use this tasty spiced beef to fill tacos, enchiladas, and burritos.
It’s
 a particularly good recipe for the microwave oven, which cuts cooking time by
 half, saving both energy and time. The recipe makes enough to freeze half for a
 future meal.
 Nutr. Assoc. : 0 1325 0 0 0 0 5132 0