Basic Border Beef

This meat is used as a filling in many of the following recipes and can be made with beef or pork. It is important that the meat have enough fat for flavor, so the beef of choice is chuck and the pork should be butt. When the meat is finished it can be shredded easily, with the perfect texture for filling tortillas.

1 boneless chuck or pork butt roast (about 2 pounds)
1 envelope Lipton's Onion Soup Mix
1 can (4 oz.) Ortega Diced Green Chiles
1 tablespoon Gebhardt's Chili Powder
1 teaspoon ground cumin
1/4 cup fresh chopped cilantro (optional)

Place all of the ingredients except the cilantro into a crock pot and cover with water. Cook on high for 5-7 hours. Remove the meat to a cutting board and shred. Strain the contents of the crock pot and reserve the onion and chiles. Add the onion and chiles to the meat and combine well. Add the chopped cilantro if desired (highly recommended unless you HATE cilantro).