Thanks to Ninos Restaurant in Sun City and Macayos Restaurant in Phoenix for this recipe.
- Use a chuck roast or chuck eye roast or bottom roast
- Cut into large pieces – about 2-3 inches
- Put into a pot of water (or crock pot) and cover with beer plus two inches
- Add large pieces of celery, carrot and onion
- Add salt, pepper, oregano, cloves, and Grandpa's Thunder Powder or Arghhh Powder
- Bring water to a boil and simmer for 2-1/2 – 3 hours
If using a crock pot, let slow cook on low for 6-8 hours. - Let cool so you can handle it safely – KEEP the braising liquid
Keep some for gravy, and use some to keep the meat moist in the refrigerator - Shred while still warm – refrigerate for up to a week in the braising liquid
Discard any large pieces of fat or gristle. - When ready to serve, heat up a skillet with butter, onion and garlic
- Sear the shredded meat in the hot skillet – this will create more texture in the meat
- Add 1 small (drained) can of diced tomatoes and 1 can green chilies
- Add salt, pepper and desired spices
- Rehydrate with a bit of the braising liquid
- Cook for about 20 minutes, then serve on taco shells, tostada shells or tortillas.
This is also good when mixed with BBQ sauce and served on a hamburger bun
