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“From Robb Walsh's Texas Cowboy Cookbook. Cook until roast is falling apart and wrap in flour tortillas with your favorite toppings.”
READY IN:
5hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Season the roast with salt and pepper. Pierce the meat with a knife in several places; insert garlic slivers.
  2. Heat the oil in a large braising pan over high heat. Brown roast 3 minutes on each side; add onions. Cook until onions are tender, about 5 minutes. Add the broth, tomato sauce, oregano, and cumin. Reduce heat to low.
  3. Add the chiles; let simmer 10 minutes or until soft. Remove chiles and 1 cup of braising liquid; transfer to a blender. Purée chiles and return to pot. Cover and simmer 3 to 4 hours, until meat falls completely from bone and shreds easily with a fork.
  4. Transfer meat to a cutting board. Remove gristle and bones. Shred meat; place meat on a serving plate. Pour braising liquid into a gravy boat or small bowl. Serve with warm tortillas.

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