STREAMING NOW: Simply Nigella
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I wrote this recipe down years ago while watching Jeff Smith, The Frugal Gourmet make it. It is so good and the meat can be used for tacos, burritos, enchiladas, etc. It freezes well and is easily doubled and tripled. The recipe calls for pork but he said you could also use a chuck roast or chicken.”
READY IN:
2hrs 50mins
SERVES:
12
YIELD:
1 pot
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut roast into thick slices and pan brown, with salt and pepper in the olive oil.
  2. Add water and cook covered 2 hours.
  3. While this is cooking, saute' onions, peppers and garlic in olive oil. Set aside.
  4. Shred meat. Add onions, peppers, garlic, tomato sauce, bay leaf, wine, cumin and chili powder. Simmer covered for 30 minutes.
  5. Serve on tortillas with toppings of your choice. Topping suggestions - shredded cheese, lettuce, green onions, salsa.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: