Shelly's Recipe

* SHREDDED CHIPOTLE BEEF *

Category: Beef

21/4 lb beef brisket, cut into 4 pieces
2 large yellow onions
2 whole cloves garlic, peeled
1/2 cup chopped fresh cilantro
2 beef bouillon cubes, crumbled
2 tbsp olive oil
1 container Chipotle Mexican Cooking Sauce
1 (8 oz) can tomato sauce
2 tsp dried oregano leaves, crushed

Combine first 5 ingredients in a large saucepot; add water to cover. Cook covered over medium heat for 3 hours until meat is tender and easily shredded, stirring occasionally. Remove meat from saucepot. Using two forks, shred beef; set aside. Remove and coarsely chop onions. Remove cooking liquid and reserve.

Heat olive oil in same saucepot and add shredded beef, onions, cooking sauce, tomato sauce and oregano. Simmer for 1 hour, stirring occasionally, adding reserved cooking liquid to pot by 1/2 cup measures until desired consistency.

Serve, if desired, with hot cooked rice or as a filling for burritos or tamales. Serves 8