When we decided that we were going to try this new recipe, Zac told me that I needed to prepare the meat with New Mexican flavors. I had know idea what that meant, so I started doing my research and I don’t know if this fits the description but I know it was DELICIOUS!!! It really was so tender and juicy and would compliment a lot of different recipes.
1 chuck roast
1/3 cup olive oil
salt and pepper, to taste
4 to 6 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 teaspoon ground cumin
1 large handful fresh cilantro, chopped
2 limes, juiced
2 Tablespoons white vinegar
1 teaspoon sugar
2 teaspoons chicken bouillon
2 teaspoons cornstarch
- Preheat oven to 250 degrees. Place the roast in a large pan, and season with salt and pepper.
- In a bowl, combine garlic, jalapeno pepper, cumin, cilantro, lime juice, white vinegar, sugar and chicken bouillon. Pour ingredients over the roast.
- Cover pan and cook for 5 to 6 hours or until tender. With two forks, tear the meat apart. Add the cornstarch to thicken the juices.