Leftover Beef Roast

Do you have some extra tender leftover chuck/round bone/any beef roast you want to serve in a unique and tasty manner? Try this little recipe I made up. It gives that leftover roast a little Hispanic flair. All of these ingredients can and should be adjusted to your own tastes. They are also rough estimates as when I cook I generally cook to taste.

Ingredients:

1 and a half or so pounds of leftover beef roast
Half of large white onion
Half of a green pepper
2 small cans of green chilis
2 cloves of garlic
Morton's smoked chipotle hot salt (chili powder can be substituted, but I prefer the salt) to taste
Dried Cayenne to taste
Salt and pepper to taste
Wedged limes
Corn Tortillas
Couple tsp Cooking oil
Valentina Hot Sauce

Shred the leftover beef roast and set aside. Dice the green pepper, onion, and garlic. Heat to oil until hot. Add the peppers and onion and cook until the onions begin to brown. Now add the garlic and the drained canned green chilis. Allow to cook for a few minutes, but don't let the garlic brown. Now add the shredded beef and stir. Season with the various dried spices to taste. Allow this mixture to cook until hot in it's own juice. Serve with warm corn tortillas, lime wedges and refried beans. I love to add Valentinas hot sauce to the beef and use the tortillas as a spoon to push the meat on a fork. This recipe is really easy and really warm and comfort like food. One of my favorites to whip up with last night's roast.