"Mitch Scherer" > wrote in message
...
> "Janet B." > wrote in message
> ...
>> What is the correct name for the shredded meat that is found in tacos,
>> burritos, enchiladas and the like. And, is there one standard way of
>> preparing it? Or a set mix of spices/herbs? Is there a different name
>> for the pork as opposed to the beef? The preparation methods that I have
>> seen and read about call for chunking the meat (pork shoulder), (what cut
>> of beef?) into pieces about 2 x 3 inches, cooking briefly in hot lard and
>> then finishing as a stew meat with a liquid of some kind. Minimally
>> seasoned with garlic and salt. Also, is there a difference between the
>> meat preparation in New Mexico, Texas and Mexico itself? Help. I'm
>> getting all tangled up. I'm pretty sure that I am talking about
>> home-style cooking and not fancy restaurant main-dish meat preparation.
>> I'm particularly fond of this kind of meat filling and have no
>> instinctive idea about how to go about preparing it. I also understand
>> that this kind of meat may be prepared with chilies to become a stew.
>> Janet
>
> I just tossed a whole chuck roast in the crock pot with about half a cup
> of water mixed with about a tablespoon of beef soup base (Better Than
> Bullion). A day or two later, it was falling apart tender with most of the
> fat rendered. Mexican restaurants sometimes augment the flavor of their
> beef with beef stock (bullion, soup base, etc.).
>
> There are many methods used to make this (you could roast it in the oven)
> but I think a slow cooker or dutch oven makes especially tender beef that
> can be easily shredded.
>
> Mitch

I believe also that adding a little soup base when crock-potting it, will
give more of a deep penetrating beef flavor replicating browning before
cooking. Perhaps so.
Dee Dee