I made this for the first time this evening. But rather than babysitting it on the stove for two hours, I opted to attempt it in the crock pot. I am so glad I did, because it saved me a lot of time and trouble! First off, I didn't have to cut it into 1-inch pieces. I just browned the whole roast in a little olive oil and popped the whole thing into the crock pot. I then covered it with the canned tomatoes and spices, threw in a tiny bit of red wine and some beef broth for a little extra liquid, and cooked it on low for 10 hours. When we were ready to eat, the roast was practically falling apart and shred very easily. My first taste after shredding it was really quite bland and dry, so I spooned quite a bit of the liquid back over it and stirred it as the beef sucked it right up. I then tasted again, and wow, what a difference! Moist and flavorful! Next time I make this, I will likely do the same thing with the crock pot for cooking it, but not omit simmering on the stove in the liquid after shredding it. I have a feeling that step makes all the difference in the flavor for this dish. I served it with homemade whole wheat tortillas and all your usual taco fixings. If you are looking for a little extra heat or more flavor, try adding a little oregano, cilantro, chili powder or cayenne pepper, and/or a little more cumin (I wound up needing a full teaspoon). Really, this is one of those recipes that leaves a lot of room for customization.
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I made this for the first time this evening. But rather than babysitting it on the stove for...