1. Trim visible fat from roast and tie it with string to hold the meat together. 2. In a large (at least 5 quart) pot or Dutch oven,, mix the beef, 1 cup of water and the bay leaves. 3. Bring to a boil, then reduce to medium low. 4. Cover and simmer for half an hour, turning the beef twice. 5. While the beef simmers, mix the broth, vinegar, chili powder, garlic, cumin and oregano. 6. Uncover the pot, increase the heat to high, and boil for 5 minutes. 7. The liquid in the pot will reduce to about two tablespoons of a thick, glazed sauce. 8. Turn the meat with a fork to coat. 9. Add the spice and broth mixture to the pot, and bring to a boil, then reduce heat to a simmer. 10. Cover and simmer for 1 1/2 hours, turning the meat twice. 11. Add the onions and tomatoes. 12. Cover and simmer 1 hour more, or until the meat is fork tender and shreds easily. 13. Remove the pot from the heat. 14. Take out the meat and put it on a big cutting board. 15. Cover it with foil and let it stand for 45 minutes so it gets cool enough to handle. 16. While the meat's cooling, skim the fat from the sauce and remove the bay leaves. 17. Bring the sauce to a gentle boil, and boil it for about 15 minutes-- or until it's reduced by almost half. 18. Take the pot off the heat. 19. Now, back to the beef. 20. Using your fingers or two forks, pull it into bite-sized shreds. 21. Stop sneaking bites! 22. Add the meat and green chilies to the sauce in the pot. 23. Stir until the meat is evenly moistened. ---------------------------------------------------------------------------
Nutrition
Ingredients
