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Shredded Beef With Avocado Tomatillo Salsa

chef.expert's picture
Ingredients
  Tri tip roast/Boneless chuck roast 2 Pound (1 Roast, 1 Kilogram)
  Salt 1 Teaspoon
  Ground pepper 1 Teaspoon
  Ancho chili 4
  Yellow onions 2 , halved
  Garlic 4 Clove (20 gm), crushed
  Fresh oregano leaves 1 Tablespoon
For the salsa
  Tomatillos 20 , husks removed
  Hungarian wax peppers 6 , seeded and minced
  Serrano chili 4 , seeded and minced
  Fresh cilantro 1⁄3 Ounce, chopped (Coriander, 10 Gram, 1/4 Cup)
  Yellow onion 1 1⁄2 Ounce, minced (1/4 Cup, 45 Gram)
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Avocados 3 , halved, pitted, and peeled
  Lime juice 2 Tablespoon (Juice Of 4 Limes)
Directions

GETTING READY
1.Preheat oven to 325°F (165°C).

MAKING
2. Rub roast with the salt and pepper.
3.In a heavy ovenproof baking dish with a tight-fitting lid place roast.
4.Crush and crumble the ancho chiles over the roast and add onion halves, garlic, and oregano.
5.Place in the oven covered.
6.Roast for 5 hours until meat is juicy and easily shreds with a fork.
7.Now make the salsa: In a saucepan , fill water tothree-fourths and bring water to a boil.
8.Add in tomatillos and parboil for 5 minutes until softened.
9.Drain and cool.
10.In a bowl, mince tomatillos.
11.Add in chiles, cilantro, onion, garlic, and salt.
12.Stir well.
13.Add in avocado mash into the tomatillo mixture with a fork.
14.The salsa should contain chunks.
15. Add in lime juice.
16.Once meat is done remove from the oven and discard onions.
17. Use a fork to shred the beef in the dish and blend with the juices.

SERVING
18.Keep warm until serving.
19. Alternatively, refrigerate when cool and reheat over low heat to serve.
20.Serve meat warm with the salsa.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Roasted
Occasion: 
Wedding
Ingredient: 
Beef
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

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