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Ingredients
- 2 lbs chuck roast, trimmed and cut in 1 inch cubes
- salt
- 1 (15 ounce) can diced tomatoes with juice
- 1 jalapeno, chopped
- 4 garlic cloves, chopped
- 2 green onions, chopped
Method
- Put beef in a medium saucepan (4-6 qt).
- Add 3 cuos water and 1/2 tsp salt.
- Set over medium heat and bring to a boil.
- nOnce boiling cover with a lid set slightly ajar.
- Reduce heat to medium-low and simmer until meat falls apart, about 1 hour.
- Uncover pan and raise heat tomedium-high.
- Pour drained tomatoes, jalepeno, and garlic into a food processor or blender.
- Cover and process to a puree.
- Add mixture to meat.
- Boil until much of the liquid has evaporated, about 20 minutes.
- Add chopped green onions and continue cooking.
- Mash with the back of a spoon to break up the meat while stirring.
- Cook until mixture darkens and thickens, about 10 minutes.
- The mixture will begin to sizzle when ready.
- Taste and add more salt if needed.
