> wrote in message
oups.com...
>
> cybercat wrote:
>> I made beef stew, but bought too much beef, so did not cook about two
>> pounds. It's really nice, lean beef cut in smallish cubes, just a bit of
>> fat.
>>
>> I like braised "fall apart" beef, but have been doing too much savory
>> stuff,
>> so I was thinking ... spicy and rolled in a flour tortilla with good
>> stuff
>> like shredded cheddar, tomatoes, sour cream, maybe a little fresh
>> guacamole.
>>
> %% Anyone have a favorite recipe, where the spices really saturate the
> meat?
>
> Add half a can of Herdez salsa ranchera with some Mexican oregano and
> some epazote. Use a half can of beer as the cooking liquid.
>
> Cook until it is falling apart. Works with pork, too.
>
> Or cook with home made salsa verde made with serranos & tomatillos.
>

Sounds delish, I will try this next time. We don't keep beer around, OH
NO, guess I will have to get some! I like the ambers and darks, would
that work? And what IS epazote?