This is one of the first things I learned to make that turned out great every time. I served it in tortillas, on rolls, with egg noodles--you name it. It really is delicious no matter what you do with it.
2 quarts water
3 pounds beef chuck
1 small onion, quartered
2 tablespoons vegetable oil
1 cup finely chopped onion
3 to 4 cloves garlic, minced
1/2 cup chopped bell pepper
1 cup green salsa
1/4 cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper, optional
Tortillas
Garnishes: sour cream, cheese, salsa, guacamole, tomatoes
In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender.
Strain and reserve broth. Shred meat with 2 forks; set aside.
Heat oil in a heavy skillet over medium high heat. Saute chopped onion, garlic and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through. Serve on warm tortillas.
