I used to have a friend who traveled to Mexico a lot. I would go on some of the trips with her and while she worked on an orphanage home’s computer system, I had lots of spare time on my hands. One day, some of the kids “drug” me into their kitchen and taught me this recipe....so authentic Mexican for all of you.
Picadillo (Shredded Beef)
1-2 4 bls cheap beef roast
4-8 cups beef broth
1 8 oz can tomato sauce
1 8 oz can diced tomatoes
6 cloves minced garlic (I now use the bottled minced variety)
1 large onion chopped
1 tsp red pepper flakes (more if you want hot)
1 tbs cayenne pepper
1 tbs chili powder
1 can chopped jalapenos (or fresh)
1 can chopped green chilies
1 pinch of salt to taste
Mix all ingredients in a large dutch oven and place the roast(s) in the mixed liquid. Slow cook at a simmer for 4 hours or until the meat pulls apart easily. Put the roast(s) on a cutting board and allow to cool so you can touch it. Pull the beef apart with two forks. Place the shredded beef back into the liquid for 1/2 hour to allow all the beef to soak up the great liquid.
We use this to make tacos, burritos, etc. We freeze the leftover meat and just pull it out of the freezer when we want some more.
Enjoy!
"1-2 4 bls cheap beef roast"
Recipe sounds great, very similar in some ways to Ropa Vieja (posted a couple of weeks ago).
Picadillo sounds great. I printed the recipe and plan to try it this coming week.
Oh my! Now THAT is a recipe I will use this coming week! My cousin brought a dozen tamales to me last week, made by his mother-in-law who is in her seventies and cooks authenmtic Mexican cuisine. Delicious! He does use Crisco instead of lard now however.
I made Picadillo. I tried it by it’s self, and wasn’t impressed, but after adding melted cheese, salsa and onions...wow! I just wish I’d had some sour cream on hand. It would have been perfect. It was a great meal and wonderful addition to my freezer.