Ingredients
2tbspvegetable oil
1lblean beef chuck,trimmed and cut into 1-inch cubes
1garlic clove,minced
½tspsalt
½tspcumin,ground
16oztomatoes,diced, 1 can
Preparation
Heat the oil in a large skillet. Brown beef cubes for 10 to 12 minutes. Reduce the heat, add the garlic, salt, and cumin. Cook for another 15 minutes.
Add the can of tomatoes and heat to a boil. Reduce heat to simmer, cover, and cook for 1½ to 2 hours. Add water to the skillet as needed to keep the mixture from boiling dry.
When cooked very tender, cool, then shred the meat using 2 forks. Place back on the heat and stir until most of the liquid has evaporated.
If planning to freeze, cool before packing in freezer bags and placing them in the freezer.
For soft burritos, top a warm flour tortilla with the meat mixture, salsa, and grated cheese.
