|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
This delicious beef dish is traditionally dried on the roof of a restaurant here in Tucson. It's then mixed back in with some beef broth and cooked long at low heat to reconstitute. It has an incredible flavor and wonderful chewiness. Perfect dish for leftover roast.
How to make it:
- beef, any cut of inexpensive roast
- beef broth, optional
- garlic and onion powder
- sea salt
- 1 can of diced green chilies
- Season the roast with salt, garlic powder and onion powder.
- Roast the beef as you normally would until the juices begin to flow out of roast.
- Remove from oven and leave in pan until juices stop flowing.
- Remove roast from pan and reserve juices.
- Slice roast into 1/2-3/4 inch slices and lay in pan.
- Cook at 325, turning occasionally until the slices are deep brown and contain little moisture.
- Remove slices and place in crock pot.
- Add water to the pan and stir up the browned bits on the bottom.
- Add this and the reserved juices to beef in crock pot The liquid should come about 1/2 way up the depth of the beef.
- Cook on low for 6-10 hours, stirring occasionally breaking up beef into shreds.
- When the beef begins to shred (about 2 hours) add 1 can of green chilies, undrained and stir in.
- Taste occasionally and add salt when needed.