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| Christi's Salpicon |
"My mom made this while I was growing up, and now I love to cook it for my own family. It's a great dish and super easy to make. Great with some fresh flour tortillas, cheese, sliced avocado, hot sauce, and pico de gallo. Also great for game-day parties. The leftovers freeze well!"
Ingredients :
- 1 (3 pound) boneless beef roast, or more to taste
- 2 quarts water to cover
- 1 (16 ounce) can stewed tomatoes
- 3 cloves garlic, minced
- 1/3 cup Italian-style salad dressing
- 1 (4 ounce) can chopped green chilies
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 13H10M |
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- Preheat oven to 275 degrees F (135 degrees C).
- Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid.
- Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.
- Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl; add Italian-style dressing and green chiles and mix.
- Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
Notes :
- If using a slow cooker, cook on Low until meat shreds easily, about 8 hours. Make sure it cooks long enough for all the flavors to infuse.
- The nutrition data for this recipe includes the full amount of the tomatoes and garlic. The actual amount consumed will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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