Salpicon-Mexican Shredded Beef
Type: Entree
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This dish is best if made a day ahead to allow flavors to marry. I like to serve it on the mini-corn ‘street taco’ tortillas.
Ingredients
  • 4 lb. beef rump roast
  • 1 tablespoon chili powder
  • 1 sweet onion, chopped
  • 2 (10 oz) cans tomatoes with green chilies
  • 1 (10.75 oz) can Cream of Mushroom soup
  • 1 ( 4 oz) can diced green chilies
  • ½ teaspoon ground oregano
  • 1 teaspoon salt
  • 1 cup water
Instructions
  1. In small bowl, mix together chili powder, oregano salt and pepper. Rub mixture evenly over roast and place in large Dutch oven.
  2. Add onion, tomatoes with green chilies, soup, green chilies and water. Cover tightly and place in oven; bake overnight at 250 degrees for 12 hours.
  3. Carefully remove roast from pan and let cool slightly. Trim any remaining visible fat, and cut into large slices; shred using two forks to pull apart, stir desired amount of pan drippings and tomato mixture into shredded beef.
  4. Stir in Serrano-Cilantro Salsa. Place in refrigerator and serve cold or can be warmed and served on corn tortillas (this dish is fabulous whether served cold or hot).
Notes
Makes 16 servings Nutrition Information 160 calories, 4 grams fat, 65 mg cholesterol, 410 mg sodium, 5 grams carbohydrate, 1 gram fiber, 25 grams protein
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