Mexican Beef |
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1 (3 or 4 pound) rump roast
1 (4 ounce) can diced green chiles
1 (16 ounce) can tomatoes and green chiles
1 (14 ounce) can tomatoes and jalape?s
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
8 to 10 garlic cloves
1 large onion, diced
Cook slowly all day. Remove top fat. Shred meat. This is great in flour tortillas. Serve with sour cream, if desired.