3 ½ lb. beef chuck or pot roast
Salt and freshly ground black pepper to taste
1/3 cup olive oil
1 cup water
1 large yellow onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 green pepper, cored, seeded, and chopped
1 cup tomato sauce
1 tsp. salt
1 bay leaf
½ cup dry wine
Oregano, cumin, coriander, whole chiles (dried or fresh) to taste.
Rub salt and pepper into the meat, brown in a bit of the olive oil. Add everything else, cover and simmer until well done which will take a couple of hours, then shred the meat and stir it back into the pan juices. Serve in tortillas, if you wish.
From The Frugal Gourmet on our Immigrant Ancestors by Jeff Smith, with a few revisions by clairz.