On Aug 28, 8:01*am, ImStillMags > wrote:

OK. Flap meat (special trim) is cleaned, cubed and in two pots.
One for the Mexican shredded beef and one for my usual braise.

I'm documenting the Mexican beef. I'll post pictures and results.

I scaled the above recipe to accommodate about 5 pounds of meat
instead of the one pound it was written for.
I played with the amounts a bit because I didn't want to put too much
seasoning in. I also added a teaspoon of cayenne because I wanted
the meat to have a nice underpinning of some heat.

So far it smells damn good in my house!!!