Aug 8, 2003, 11:25 AM
Post #2 of 4
We have lived in Mexico for five years and upon occasion my family wants a good ole serving of pot roast. This is an excellent cut. Caramelize garlic and onions in lard or butter. Then brown the meat well. (If necessary cut it into pieces the size of your hand or a deck of cards.) Add water, stock, or wine to cover. Simmer on top of the stove until the liquid thickens and the meat is tender and falling apart.
Serve over rice or instant potatoes.
Add tomatoes and/or jalapeños al gusto when you brown the onions. Carrots, green beans, and rings of corn will make this more like a stew.
This also works well with tortillas.