The May weather in Buenos Aires is nothing but grey and dreary. I feel like I haven’t seen the sun for weeks (Vitamin D supplement is a must in the weather like this). It is beginning of winter season and I ain’t like it, but I gotta live with it.
I roasted a chunk of beef to make Mexican shredded beef tacos. I love pot roasted beef. The tender and moist beef meat falling off the fork with succulent flavor. You can eat as is, or serve as taco or burrito with tortilla and toppings, or make a sandwich with hamburger buns. Whichever way, this Mexican shredded beef surely pleased me and my family.
Beef chuck roast will be a great choice to use in this recipe. Chuck is somewhat tough cut of beef, but braising for a long time over low heat will break down the tough muscle fiber and yield into the tender and moist deliciousness. Cut off any big chunks of visible fat, then all you need to do with this beef is to season with salt and pepper generously.