Serves: 6
Total Calories: 77

3 pounds boneless beef chuck roast
1/2 cup canned fat-free reduced-sodium chicken broth
1 large white onion, coarsely chopped
4 plum tomatoes, cored and chopped
6 cloves garlic (medium), peeled and thinly sliced
2 bay leaves
2 teaspoons dried oregano (Mexcian variety preferred), crumbled
2 teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon cider vinegar
1/4 teaspoon crushed red pepper

1. Put the meat in a large ovenproof casserole dish or Dutch oven. Add the remaining ingredients to the dish. Turn the meat 2 to 3 times to distribute the ingredients. Seal tightly with aluminum foil and refrigerate at least 2 hours or up to overnight. Remove the meat from the refrigerator about 1 hour before cooking.

2. Preheat the oven to 300°. Then, roast the meat, covered, until falling-apart tender, about 4 hours. Transfer the meat to a large platter. Pour the juices into a strainer over a large saucepan, pressing on the solids to extract the juices. (There will be about 1 1/2 to 2 cups of liquid.) Discard the debris. Bring the broth to a boil over high heat and cook until reduced to about 1 cup.

3. When meat is cool enough to handle, separate into chunks or shred it. Discard fat and connective tissue. Put the meat into the reduced pan juices. Add salt, if needed. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 77
Calories from Fat: 3

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