Braised shredded beef in a zesty tomato sauce.

Prep Time:  5 minutes   |    Cook Time:  4 hours, 18 minutes   |    Total Time:  4 hours, 23 minutes   |    Servings:  8

Ingredients:

• 2 teaspoons ground  Stonemill  Sea Salt Grinder
• ½ teaspoon ground  Stonemill  Black Peppercorn Grinder
• 1 teaspoon  Stonemill  Cumin
• 1 teaspoon  Stonemill  Chili Powder
• 1 teaspoon  Stonemill  Paprika
• 3 pounds Black Angus Beef Chuck Roast
• 3 tablespoons  Carlini  100% Pure Olive Oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 2 cups tequila
• 2 cups  Simply Nature  Organic Beef Broth
• ½ cup lime juice
• 7 ounces  Pueblo Lindo  Chipotle Peppers
• 10 ounces  Casa Mamita  Diced Tomatoes with Green Chilies
• 1 bunch cilantro, chopped, divided

Directions:                           

1. Preheat oven to 375°.
2. In a small bowl, stir together salt, pepper, cumin, chili powder and paprika. Sprinkle evenly over chuck roast.
3. In a large Dutch oven, heat oil on high for 1 minute. Reduce heat to medium and sear chuck roast on all sides, about 2 minutes each side. Remove from pan. Reserve.
4. Add onion and garlic. Sauté for 5 minutes. Add tequila and cook for another 5 minutes. Add remaining ingredients and half of the cilantro, bring to a boil. Return beef to pan, cover and bake for 3-4 hours until meat is tender and falling apart.
5. Remove beef from pan and place in a large bowl. Shred with two forks, discarding any pieces of fat.
6. With a spoon or ladle, skim fat from the sauce. Transfer sauce to a blender and blend until smooth. Strain sauce into bowl of shredded beef. Add remaining cilantro and stir to combine. Serve in a tortilla or with your favorite Mexican sides.

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Recipe Courtesy of Chef Linsey, ALDI Test Kitchen