Res Beef Filling Recipe

1      Reviews by:    Ann Hribekson   Res Beef Filling Recipe is one of the most common shredded meat fillings served in Mexico and is made using chuck roast, lard or oil, onion, garlic, oregano, cumin and tomatoes to create this tasty Mexican Res recipe. 1169

INGREDIENTS

• 3 pounds chuck roast, cut into 2-inch cubes
• 3 tablespoons lard or oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 can (16 oz) solid-pack tomatoes, pureed in blender

DIRECTIONS

• Place meat in a pot and cover with cold water. Bring to a boil, cover, and simmer 1 1/2 hours. Allow meat to cool in the broth until easy to handle.
• Remove meat and shred by using fingers or two forks. The meat will also shred easily in a food processor using the plastic blade: Place a few pieces of meat at a time into the container and process briefly (avoid shredding the meat too fine).
• Heat lard in a large skillet, add shredded meat, and cook until lightly browned. Add onion and garlic and cook until the onion is soft. Stir in oregano, cumin, and salt. Slowly add the tomato puree and simmer, uncovered, for 30 minutes, stirring occasionally until done. If necessary, add small amounts of beef broth or water to maintain a moist mixture.