A flavorful and versatile shredded beef filling perfect for chimichangas or other Mexican dishes.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking from the start.
Place the beef roast in a large roasting pan and cover tightly with aluminum foil.
Covering the pan helps retain moisture during cooking.
Roast the beef in the oven for about 4 hours, or until it is tender and easily shredded.
Check the beef periodically to ensure it doesn't dry out.
Remove the beef from the oven and let it cool slightly before shredding it with two forks.
Shredding while the beef is warm makes the process easier.
In a large skillet, melt the butter over medium heat.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the diced onion and green chilies to the skillet and sauté until softened.
Stir frequently to prevent sticking.
Stir in the green chili salsa, garlic powder, ground cumin, and salt. Cook for 2 minutes.
Cooking the spices briefly enhances their flavors.
Sprinkle the flour over the mixture and stir well to combine.
This step helps thicken the mixture.
Add the shredded beef to the skillet and mix thoroughly. Cook for an additional 5 minutes.
Ensure the beef is evenly coated with the sauce.
Allow the mixture to cool before storing or using as a filling.
Cooling prevents condensation in storage containers.
