|
|
|
|
8 servings
Ingredients:
3/4 cup New Mexico red chile powder1 teaspoon cornstarch2 tablespoons fresh lemon juice3 cups water4 pounds beef roast, cut into cubes
Instructions:
In a medium bowl, combine the chili powder, cornstarch, lemon juice and water.Mix together well.Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly.Marinate in the refrigerator for 6 to 16 hours.Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.
|
|
|
