![\"\"](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2025\/06\/513277643_704095635873638_5430304300920292007_n.jpg\")
<\/p>\n<\/p>\n
3 lbs chuck roast<\/p>\n
1 large onion, sliced<\/p>\n
4 garlic cloves, minced<\/p>\n
2 tsp cumin<\/p>\n
1 tsp chili powder<\/p>\n
1 tsp oregano<\/p>\n
1 bay leaf<\/p>\n
Salt & pepper to taste<\/p>\n
1 cup beef broth<\/p>\n
Juice of 1 lime (optional)<\/p>\n
2 tbsp oil<\/p>\n
3 cups flour<\/p>\n
1 tsp salt<\/p>\n
1 tsp baking powder<\/p>\n
\u2153 cup lard or vegetable shortening<\/p>\n
1 cup warm water<\/p>\n
1 cup long grain rice<\/p>\n
1 \u00be cup chicken broth<\/p>\n
\u00bd onion, finely chopped<\/p>\n
2 tbsp tomato sauce (or 1 small tomato, blended)<\/p>\n
1 garlic clove, minced<\/p>\n
2 tbsp oil<\/p>\n
Salt to taste<\/p>\n
Ingredients:<\/strong><\/p>\n 2 cups cooked pinto beans (or canned)<\/p>\n \u00bc cup bean broth or water<\/p>\n 2 tbsp lard or oil<\/p>\n Salt, to taste<\/p>\n Optional: shredded cheese, jalape\u00f1os<\/p>\n <\/p>\n<\/div>\n Sear the Roast:<\/strong> In a Dutch oven or heavy pot, heat oil over medium-high. Season roast well with salt and pepper. Sear on all sides until brown.<\/p>\n Add Aromatics:<\/strong> Remove roast, then saut\u00e9 onions and garlic in the same pot until soft.<\/p>\n Combine & Braise:<\/strong> Return roast to the pot. Add cumin, chili powder, oregano, bay leaf, beef broth. Cover and simmer on low for 3\u20134 hours or until fork-tender. You can also use a slow cooker (8 hours on low).<\/p>\n Shred & Serve:<\/strong> Remove roast, shred the meat, and return to juices. Add lime juice for extra flavor if desired.<\/p>\n Mix dry ingredients, cut in lard, add water to form soft dough.<\/p>\n Divide into 12 balls, rest 15 min.<\/p>\n Roll out and cook on hot skillet 30 seconds per side.<\/p>\n Toast rice in oil until golden.<\/p>\n Add onion & garlic, cook 1 min.<\/p>\n Stir in tomato sauce & broth, season.<\/p>\n Cover, simmer 20 min, fluff before serving.<\/p>\n Heat lard\/oil in skillet. Add beans and broth.<\/p>\n Mash and stir until smooth and thick.<\/p>\n Top with shredded cheese if desired.<\/p>\n Serve in plate and Enjoy !!<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: \ud83e\udd69 Chuck Roast Filling 3 lbs chuck roast 1 large onion, sliced 4 garlic cloves, minced 2 tsp cumin 1 tsp chili powder 1 tsp oregano 1 bay leaf Salt & pepper to taste 1 cup beef broth Juice of 1 lime (optional) 2 tbsp oil For Homemade Flour Tortillas: 3 cups flour 1 […]<\/p>\n","protected":false},"author":1,"featured_media":6726,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6724","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nDirections:<\/h1>\n
For\ud83e\udd69 Chuck Roast Filling:<\/strong><\/h3>\n
For Homemade Flour Tortillas:<\/strong><\/h3>\n
For Mexican Rice:<\/strong><\/h4>\n
For Refried Beans:<\/strong><\/h4>\n