Sunday, April 13, 2014
Green Chili Desabrada
1 3-4# beef roast (Sirloin tip or anything pretty lean.)
1 10 oz cangreen chilies
2 Anaheim peppers, blistered and peeled
1 Tb kosher salt
1 Tb fresh cilantro
1 29 oz can diced tomatoes
2 large onions, chopped
1 Tb cumin
1 Tb fajita seasoning (I used chili powder and a little more cumin)
1/4-1 tsp. Pepper to taste
Corn tortilla or flour
If you start with a frozen roast, start cooking the night before with a 1/2 cup water. Get up in the middle of the night to flip it.
Or start with a fresh roast, cook roast on high 6 hours.
Shred meat, remove fat and bone.
Return meat to crockpot. Add chilies, garlic, salt, cilantro, tomatoes, onions, cumin, fajita seasoning, and pepper. Cook on low 8 or more hours or on high 4-5 hours.
We had it as burritos. But, the Penzys magazine this came from suggested serving it over corn tortillas stuffed with cheese and beans. Also, I'm thinking it would be good as a salad topping.