On Aug 28, 7:58*am, ImStillMags > wrote:

Here's the recipe and methodology I found. I kinda like the way it
sounds.

2lbs. chuck roast, 2in. cubes and trim off fat ( you can also use top
or bottom round )

1 level tbsp. salt

1 tbsp. pepper

1 tbsp. cumin

1 1/2 tbsp. chili powder ( light or dark )

1 tbsp. garlic powder

1 tbsp. onion powder

4 bay leaves)

1 onion, small dice

toothpicks

Method:

Add meat, salt, pepper, cumin, chili powder, onion powder, garlic
powder, and bay leaves to a 3 to 5qt. pot. Add water to cover, about
1/2in. over the top of the meat and boil covered for 2 hours stirring
occasionally.

Add diced onion and boil for 1 more hour covered stirring
occasionally. At this point the meat should start to break down.
Remove bay leaves and continue to break it down using a wooden spoon
or spatula ( I like the spatula ). Continue to boil uncovered until
the liquid has evaporated and continue to shred the meat with the
wooden spoon or spatula.The meat should be completely shredded after
about 4 hours. Set aside and let cool to warm or room temperature