Preparation / Directions:
Bake beef on a rimmed baking sheet at 250 degrees for about 6 hours. Turn occasionally. As juices accumulate, pour off and save. Beef must dry out slowly and completely. When beef is dried, shred in food processor or blender. Set aside.
Melt Crisco in large skillet. Add onion and cook until soft. Add garlic and shredded meat. Stir in green chiles. Drain tomatoes, reserving the liquid. Add tomatoes to the skillet. Add reserved juices from beef. Season with salt, oregano, and cumin. Let simmer about 30 minutes, adding the juice from the tomatoes as the liquid is absorbed.
Notes: May be served plain or as a filling for burritos or enchiladas. Use large flour tortillas or corn tortillas and 3 tablespoons Carne Seca. Roll and top with grated cheese for burritos, or top with enchilada sauce and cheese for enchiladas.
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