That’s what I’ve been accused of. So here’s some more dietetic advice. This is a recipe I cadged from a bag of onions, and modified to fit my palate. The savages I live amongst have deemed it “really good”, but they’re savages, after all, who tend to eat frozen things encased in plastic and cardboard, anything labeled Organic, or advertised on the Oprah show, so what do they know?
Tejas Shredded Beef
1 2.5 to 3.5 lb boneless chuck roast
1 can of green chilis (or fresh jalapenos sliced long-wise)
4 tbsp. cumin (fistful)
2 tbsp. chili powder (fistful)
Salt to taste (palmful)
Coarse ground lack pepper to taste (palmful)
4 tbsp. cayenne pepper (fistful)
1 tbsp. canola oil
2 cups chopped white onion
2 cans Rotelle tomatos
Sliced / diced jalapenos (1-2 cups)
Preheat oven to 325.
Place roast on a sheet of heavy-duty foil in baking dish.
Combine cumin, chili powder, salt, peppers and rub all over roast.
Add onions, diced garlic, sliced fresh jalapenos, etc.
Close foil loosely around roast, but seal foil tightly.
Bake for minimum of 4 hours, or until roast is falling apart. Remove from oven, and let rest. Pour off and reserve drippings. Remove fat, if desired (I don’t).
Put oil and onions in sauce pan, and saute until onions are soft and translucent. Add more cumin, chili powder, cayenne, salt, fresh diced jalapenos, etc. to your tastes. Open Rotel cans, drain off fluid, add to saucepan. Add reserved roast drippings. Simmer gently.
Shred roast with forks, discarding fatty parts. Add to saucepan, and mix together. Add one-half Rotel can of water to saucepan. Simmer gently over low heat for 30 minutes to infuse flavor into beef.
Serve in taco shells, flour or corn tortillas (steamed or warmed on cast-iron griddle) with fresh pico, grated cheese, chopped lettuce, etc.
Alternative Atkins derivation: chop up iceberg, romaine, and/or green lettuce into large bowl. Top with warm shredded beef. Add cheese of your choice – I like sharp cheddar, but pepper-jack is perfectly appropriate. Dressing of your choice is optional – ranch, maybe, or something spicy.
Obviously, you can do any spicing you want to the cow or none at all, and you can substitute any cut you want. Chuck is cheap, and the long cooking time melts the majority of the fat if you’re super-worried about it. I’m clearly not. I’m fond of this newish recipe, because there is a ton of room for experimentation, and I’m all about the Diet Experimentation.
I suppose you could do something similar to chicken, but why bother? Chicken is only really good if you fry it (as the good Lord so obviously intended since he gave us Crisco and cast-iron skillets.) Otherwise, it’s just bland protein filler.
One more thing – this refrigerates and re-heats real well, just make sure you keep all the juices intact so they keep infusing to the beef.