Pot roast is slow braised in Mexican spices and then shredded. Great for tacos, burritos and all things Mexican and Tex-Mex.
For the marinade: - Chuck Roast or Skirt Steak - Worcestershire sauce - Juice of two limes - Garlic powder - Ground cumin - New Mexico chili powder - Salt - Black pepper - Vegetable oil or olive oil
For the marinade, Combine all the ingredients in a bowl then whisk to blend well. Cut the beef into large chunks. Add the beef to the marinade making sure every piece is evenly coated.
Remove meat from marinade, drain thoroughly and pat dry with a paper towel. In a Dutch oven, or large skillet, heat a few tablespoons of oil over medium-high heat until very hot.
When all the beef is browned nicely and removed from the pan, add the onions and peppers. Saute for a few minutes then add the garlic. Cook until garlic is fragrant.
Stir in the remaining ingredients, then add the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours.