Janet B. wrote:
> "jmcquown" > wrote in message
> ...
>> Janet B. wrote:
>>> "jmcquown" > wrote in message
>>> ...
>>> snip>
>>>> Use flank steak. Think more fajita than burrito, since my friend
>>>> from Mexico never heard of a burrito until he came to the U.S.
>>>>
>>>> Jill
>>>>
>>> I don't think that is what I am looking for. I think it is one of
>>> the pot roast meats. I was wondering chuck or round to be braised
>>> until fork tender and can be pulled. Thanks
>>> Janet
>>
>> Ground chuck. Ditto for burritos, chimichangas, etc.
>>
>> Jill
>>
> The shredded meats take these items to a whole new level where you can
> experience flavor. To me, ground beef becomes identified by the
> spices and has no real flavor of its own. Out here, you have a
> choice -- you can have either ground beef or the shredded beef. For
> the dishes I mentioned, pork is always shredded. Chicken is always
> offered shredded, although in larger chunks. Maybe torn would be a
> better description, Having had both the ground beef and the shredded
> beef, I can say that the shredded is far more flavorful and moist.
> It's also less distracting in the mouth. The ground beef is what? --
> bumpy? The shredded just blends better with the ingredients. Even
> the store-bought frozen items feature shredded meat. Janet

I do prefer the texture of shredded meats, especially in tamales. I
generally don't make Mexican food at home, except for the occasional
quesadillas. Most of it is inexpensive enough to purchase. I made tamales
one time. They were delicious but it was way too much work

Jill