- 25 mins
- 280 mins
Ingredients
- 1 1 lb.) 1 (5 lb.) chuck roast, cut in half
- 2 2 2 tbsp. GOYA® Sazonador Total
- 1 1 1 can (8 oz.) Tomato Sauce
- 1 1 1 onion, grated
- 5 5 2 1 sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz.) Chipotle Peppers in Adobo Sauce
- 1/4 1/4 1/4 cup cider vinegar
- 2 2 2 tsp. ground cumin
- 2 2 2 tsp. oregano
- 1/4 1/4 1/4 tsp. ground cloves
- 1 1 1 packet Chicken Bouillon
- GOYA® Mini Corn Tortilla-Taquitos, for serving
- Salsita, for topping
- Avocado, sautéed onions, radishes, lime wedges and cilantro for topping
- 2lb. 2oz. 5 6 2oz. cooked cleaned beef from 5 lbs of chuck; about 6 cups shredded beef
Preparation
Step 1
Preheat oven to 300 °F.
Place roast in large nonreactive roasting pan or large baking dish. Sprinkle with Sazonador. Combine tomato sauce, onion, chipotle, 2 tablespoons adobo sauce, vinegar, cumin, oregano, cloves, bouillon and 1 cup water in bowl. Pour around roast. Cover pan tightly with foil.
Bake until metal skewer inserts easily into the center, about 4 hours. Transfer meat to plate to cool. Place cooking liquids in large saucepan. Simmer over medium high heat, stirring occasionally, until thickened and reduced to 1-3/4 cups, about 16 minutes.
Break meat apart; remove any sinew and discard. Shred beef, using fingers or two forks. Add to sauce and simmer heated through. Spoon into tortillas and serve with salsa and toppings.