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<DIV>2 pounds boneless beef, chuck or flank</DIV>
<DIV>1/2 cup chunky salsa</DIV>
<DIV>2 tablespoons brown sugar</DIV>
<DIV>1 tablespoon soy sauce</DIV>
<DIV>1 tablespoon dried cilantro</DIV>
<DIV>1 (15-ounce) can Mexican style tomatoes</DIV>
<DIV>1 clove garlic</DIV>
<DIV>2 tablespoons fresh lime juice</DIV>
<DIV> </DIV>
<DIV>Trim the excess fat from the meat, if necessary. </DIV>
<DIV>Place the roast in crock pot. </DIV>
<DIV>In a bowl combine the remaining ingredients and mix well. </DIV>
<DIV>Pour over the meat. </DIV>
<DIV>Cover and cook, on low, for 8 to 10 hours. </DIV>
<DIV>Shred the meat with forks when done. </DIV>
<DIV>Serve over rice or in flour tortillas. </DIV>
<DIV>Add sour cream, shredded cheeses or other favorite toppings. </DIV>
<DIV> </DIV>
<DIV>~The sauce can be drained to use on tortilla or thickened with corn starch to make a gravy-like sauce.~</DIV>
<DIV>Serves: 6 to 8.</DIV>
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