Monday, March 10, 2008

Shredded Beef Tacos

When I saw that this recipe uses a Dutch oven, I decided to further my recent fascination with the old-fashioned thingy and give it a try. The part about using red chile sauce intrigued me - I used Mike's favorite sauce, Mae Ploy.

Not exactly what the recipe calls for, but it gave the meat a nice, slightly spicy and sweet taste.

The meat was browned in the dutch oven, then I poured the sauce over it and stuck it in the oven at 250 degrees for 4 hours.

Close-up of the fresh-out-of-the oven meat; pre-shredded

I plan on making more of the meat next time and making some burritos for the freezer.

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