Can you recommend better Mexi meat fillings? I was pleased with this (spicy!) Slow Cooked Salsa Verde Pork recipe, but was looking for some Mexi beef barbecue-style meat.
Adapted from Boston Globe and Epicurious
3 pounds boneless beef shoulder (chuck)
1 yellow onion, chopped
1 jalapeno, diced
4 cloves garlic, minced
1 can of chilies in Adobo sauce
1 tsp chili powder
1 ½ tsp dried ground cumin
1 tsp dried ground oregano
1 tsp ground black pepper
1 tsp salt
2 bay leaves
4 cups chicken stock
juice of one lime
½ cup cider vinegar
Combine all ingredients except the cider vinegar in a crock pot. Cook on low for 6-10 hours. Check throughout to make sure meat is covered in liquid- add more chicken stock if it’s not (mine always was).
Taste and adjust seasonings; add cider vinegar. Serve with corn tortillas, pickled red onions, cilantro, a dry crumbly cheese or grated Jack, and lime wedges for squeezing.