Getting rave reviews from some very tough critics for this one!
4 – 5 Cups shredded beef (1 med. roast)
3 cloves fresh garlic
3 Tablespoons fresh cilantro
2 Tablespoons fresh parsley
1 – 2 teaspoons whole cumin seeds (may be substituted with ground cumin)
½ Cup favorite hot sauce
1 ½ Cup favorite enchilada sauce
Splash of white vinegar
Dash each of: onion powder, garlic powder & chili powder
Salt & pepper to taste
Step 1: Precook roast in crock pot the day before. Simply place it in crock, sprinkle with a bit of season salt and cook until well done.
Step 2: Shred beef in large bowl
Step 3: Use small blender to pulverize garlic, cilantro, parsley and hot sauce together; pour over meat
Step 4: Without rinsing, pour ½ Cup enchilada sauce in same blender and cumin seeds; blend until well processed; pour over meat
Step 5: Add remaining ingredients to meat and mix well
Step 6: Marinade in fridge for 2 or more hours.
Meat mix can be used on top of fresh salad greens, in burritos, tamales, tacos etc.
Garlic – natural antibiotic, boosts immune system
Chili – reduce inflammation, loaded with Vitamin C
Cilantro – helps cleanse and detoxify body, high in antioxidants
Parsley – helps purify blood, contains high concentration of Vitamin K
Beef – contains large amounts of protein and iron
Vinegar – helps relieve hiccups, high in acetic acid which aids in digestion and mineral absorption
Photo credits: Wikimedia Commons, Creative Commons Attribution, garlic; GNU Free Documentation License, parsley; USDA Public Domain, chili; GNU Free Documentation License, cilantro; Recipe photo by M. J. Joachim
Page created by M. J. Joachim; recipe created by M. J. Joachim
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