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Shredded Beef with New Mexico Red Chile

Who knew leftover pot roast could be so delicious on tacos!! Wow! So good and the other Spoon who requests tacos everyday loved them! They are spicy, the beef is lightly browned waking it up! The tortillas are soaked in a little red chile.....add that all with some guacamole, salsa or Pico de Gallo, you have a delicious lunch or dinner.  Best part is you used those leftovers.  
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • Left over Pot Roast
  • New Mexico Red Chile
  • Corn Tortillas
  • Pico de Gallo
  • Small amount of oil for heating the potroast and to heat your tortillas
  • Grated Cheddar or Monterrey Jack Cheese

Method
 

  1. Shred or cube leftover pot roast.  If you need a recipe for pot roast jump to this link for my recipe https://the2spoons.com/sunday-pot-roast/ Heat just a little oil in a skillet and when medium hot, add your roast and heat through.  Ladle the desired amount of red chile you'd like to the skillet and continue to heat. New Mexico Red Chile recipe is https://the2spoons.com/2454-2/ 
  2. Heat a skillet to high, add a little oil and some red chile, then add your tortilla, turning quickly softening your tortilla without crisping it.  
  3. Remove the tortilla to the plate .  Top with a little cheese, then the beef.  Top with Avocado Pico de Gallo.. Pico de Gallo with Avocado link is https://the2spoons.com/pico-de-gallo-with-avocado/  You will love these tacos and it is a perfect way to use your leftovers!!