Christi's Salpicon
My mom made this while I was growing up, and now I love to cook it for my own family. It's a great dish and super easy to make. Great with some fresh flour tortillas, cheese, sliced avocado, hot sauce, and pico de gallo. Also great for game-day parties. The leftovers freeze well!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1(3 pound) boneless beef roast, or more to taste
- 2quarts water to cover
- 1(16 ounce) can stewed tomatoes
- 3cloves garlic, minced
- ⅓cup Italian-style salad dressing
- 1(4 ounce) can chopped green chilies
Instructions
Step 1
Preheat oven to 275 degrees F (135 degrees C).Step 2
Place roast in deep pan with enough water to cover; add tomatoes and garlic. Cover pan with aluminum foil or a lid.Step 3
Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.Step 4
Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl; add Italian-style dressing and green chiles and mix.Step 5
Cover bowl with plastic wrap and refrigerate 8 hours to overnight.