Name: Mexican Shredded Spiced Beef (Carnitas)
Ingredients: 5 1/2 lb Beef chuck roast; 1/4 c Bottled hot chile salsa; 5 Cloves garlic; minced; 2 1/2 tb Chili powder; 2 tb Fresh oregano; chopped; 1 1/2 ts Ground cumin; 16 oz Canned stewed tomatoes; Salt to taste

Psalm 139:13-16 paints a vivid picture of God’s intimate involvement with a preborn person. God created David’s “inward parts” not at birth, but before birth. David says to his Creator, “You knitted me together in my mother’s womb” (v. 13). Each person, regardless of his parentage or handicap, has not been manufactured on a cosmic assembly line, but personally formed by God. All the days of his life are planned out by God before any come to be (v. 16).

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Meats	Mexican		20	Servings

INGREDIENTS

5 1/2	lb	Beef chuck roast
1/4	c	Bottled hot chile salsa
5		Cloves garlic; minced
2 1/2	tb	Chili powder
2	tb	Fresh oregano; chopped
1 1/2	ts	Ground cumin
16	oz	Canned stewed tomatoes
		Salt to taste

INSTRUCTIONS

1. Preheat oven to 300 degrees F. Trim excess fat from roast.
2. Mix together salsa, garlic, chili powder, oregano, and cumin to make a
paste. Spread on roast.
3. Wrap roast in a large piece of aluminum foil, folding edges to seal
tightly. Place in roasting pan, with seam of aluminum foil up.
4. Bake until meat is so tender that it will shred easily, 4 to 4-1/2
hours.
5. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
drippings. When roast is cool enough to handle, shred meat.
6. Transfer meat and drippings to a large pan. Stir in tomatoes and their
juice, breaking them up into small bits. Heat through. Season with salt;
adjust flavors to taste, adding more salsa and seasonings if desired.
Makes about 7 cups shredded beef (enough for about twenty 8-inch
tortillas).
* Timesaver Tip: Beef can be made up to 3 days ahead and stored, covered,
in refrigerator. It can also be frozen at 0 degrees F up to 3 months. To
freeze, package beef in meal-sized servings.
Microwave Version:
1. Trim excess fat from roast. Mix together salsa, garlic, chili powder,
oregano, and cumin to make a paste. Spread on roast.
2. Place roast in a large (14- by 20-inch) oven cooking bag; squeeze out
most of the air and tie securely. Place roast in a large baking dish.
3. Microwave roast on 100% power for 10 minutes. Reduce power to 50% and
microwave until meat is so tender it will shred easily, about 2 hours.
4. Unwrap meat; discard fat and bones. Skim fat from drippings and reserve
drippings. When roast is cool enough to handle, shred meat.
5. Transfer meat and drippings into a 2-quart casserole. Stir in tomatoes,
breaking them into small pieces. Microwave on 70% power until mixture is
heated through, about 3 minutes. Season with salt; adjust flavors to taste,
adding more salsa and seasonings if desired. Preparation time: about 2-1/2
hours.
NOTES : enough to freeze half for a future meal

A Message from our Provider:

“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties.”