Ingredients

The following ingredients have 4 Servings
  • 2 lb. chuck roast
  • 1 Tbsp canola oil
  • 8 oz. chorizo sausage (no casings)
  • 1 cup chopped onion
  • 2 tsp fresh garlic (minced)
  • 28 oz. canned diced tomatoes
  • 1-2 chipotle peppers in adobo sauce ((canned) Seed and dice pepper (you will have leftover peppers))
  • 1 1/2 tsp oregano
  • 1 tsp cumin

Instruction

  • Salt and pepper beef and add oil to a heavy pan or dutch oven. Heat over medium high heat.
  • Add meat and sear or brown on each side.
  • Add enough water to cover the meat. Bring to a boil and then simmer, partially covered for about 1 hour or until meat is tender.
  • Remove from liquid but reserve 1 1/2 cups. Cool meat until you are able to slice it into small, thin pieces.
  • In the same pan cook the sausage, onion and garlic until browned.
  • Drain sausage on paper towel or place in collander and run water over it to remove the grease.
  • Add drained sausage and beef back into pan.
  • Add reserved liquid, tomatoes, chipotle peppers, oregano and cumin.
  • Bring to a boil and reduce to a simmer. Cook uncovered for 15 minutes.
  • Serve on tortillas with sliced jalapenos and red onion. Can also be served with rice.