Mexican Style Beef
|Bottom round beef roast||2 Pound|
|Onion||1 Small, cut into fourths|
|Chili powder||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Medium, chopped|
|Vegetable oil||2 Tablespoon|
|Canned stewed tomatoes||16 Ounce (1 Can)|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Hot cooked rice||3 Cup (48 tbs)|
Place beef, onion, chili powder, salt, pepper and garlic in 4-quart Dutch oven.
Add enough water to cover.
Heat to boiling; reduce heat.
Cover and simmer until beef is tender, 2 to 2 1/2 hours; drain.
Cool beef slightly; shred into pieces with 2 forks.