In a large saucepan, cook onion in hot oil over medium heat about 4 minutes
or until tender. Add shredded beef, undrained tomatoes, cumin, and chili
powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or
until heated through and desired consistency. Stir in cilantro.
To serve, sprinkle some of the cheese over bottoms of onion rolls. Spoon
about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining
cheese and the shredded lettuce. Add roll tops. Makes 4 servings.
Shredded Beef Master Recipe
Trim fat from a 3 to 3-1/2 pound boneless beef chuck pot roast. If necessary,
cut beef to fit a 4- to 5-quart slow cooker. Place onions and garlic in the
cooker. Top with beef.
In a medium bowl, combine beef broth, Worcestershire sauce, dry mustard,
dried thyme, salt and cayenne pepper. Pour over beef in cooker.
Cover and cook on low-heat setting for 11 to 12 hours or on high-heat setting
for 5-1/2 to 6 hours. Remove beef and onion from cooker, reserving juices.
Using two forks, shred beef, discarding any fat. Skim fat from juices. Add
onion to beef; add enough juices to beef to moisten. Place 2-cup portions of
beef in airtight containers and refrigerate for up to 3 days or freeze for up to 3
months. Makes 6 cups.
by The Savvy Kitchen