1 lg Game roast or large chunks
- of meat
2 tb Margarine or cooking oil
Seasoned meat tenderizer
Water
1 ts Oregano
1/2 ts Garlic powder
1 ts Celery seed
Chunky salsa; medium to hot
1 md Onion; minced
Remove all fat from meat; sprinkle with tenderizer. Melt margarine in
large skillet and add meat; brown on all sides. Add water to almost
cover meat; heat to a boil--add oregano, garlic, and celery seed.
Reduce heat, cover, and simmer until meat falls apart when tested
with a fork, about 2 to 3 hours. Turn meat several times while
cooking; add water as needed. As cooking time comes to an end, let
liquid simmer down to about 1 cup. When meat is done, it will shred
easily with a fork. Add 1 cup of salsa per each 2 cups of shredded
meat. Add minced onion and stir to mix--cook over low heat for 15
minutes until hot and bubbly. Good served with warm tortillas,
refried beans, and shredded lettuce.
Recipe by South of the Border Tex-Mex Cookin by Les Blair, 1995
