Shelly's Recipe

*MEXICAN SPICED BEEF*

Category: Roasts/Tenderloin - Beef

About 4 lb bone-in chuck roast
1 (7 oz) can diced green chilies
3 tbsp chili powder
1 tsp oregano
2 cloves garlic, minced
8 oz can stewed tomatoes (I used salsa)
Salt and cayenne pepper to taste
2 dozen small flour tortillas
2 cup homemade or bought avocado dip
taco sauce or salsa

Place roast on a sheet of foil, about 12x25 inch. Mix together the chilies, chili powder, oregano and garlic. Spread on top of roast. Pull foil up around meat, and seal well. Place in roasting pan and bake at 300, 4 to 4 1/2 hours, or until meat is so tender that it falls apart.

Unwrap the meat. Discard fat and bones. Transfer meat and drippings to a large pan and stir in tomatoes. Heat until hot throughout. Stir in salt and cayenne to taste. (I shredded the meat into big chunks.)

To serve, spoon about 4 tbsp of meat mixture into a tortilla. Top with guacamole and taco sauce. Wrap up, tucking in sides. Serves 12.