Wednesday, November 12, 2008

Red Chili Meat

This is from Vicki Taylor ~ I Love this, and she is such a good cook!

1 Beef Roast (Cross Rib Roast is the best, as it shreds well.)
1 Package New Mexico Chili Powder (not the Hot one.) This is the key ingredient for the key flavor. Other Chili Powders are not the same. Look in the Mexican Spice area of the store.
Garlic Powder to taste
Flour and Water to thicken
2-4C. Beef Broth (enough to almost cover roast)
Salt to taste

Cook Beef Roast in a crock pot until tender.— Shred the beef and add to a large fry pan. The original recipes calls for a table spoon of bacon grease, but I usually omit this.
Add the Chili Powder, Garlic Powder, and Flour with some broth. Bring to a boil to thicken. This is when I taste it to see if I have added enough Garlic Powder. It makes all the difference in the world if there is not enough. Serve in fresh, warm tortillas.

1 comment:

mamadoodle said...

Oh, I am so gonna make this! Anything from my Aunt Vicky is heaven!