Mexican Style Shredded Beef

Trim fat from roast. Add roast and the water to a 5-Quart Dutch Oven. Simmer on medium-high heat for 30 minutes, covered. Then uncover and let cook until browned and water has boiled away. Turn to brown all sides.

Add rest of ingredients, bring to a boil. Then turn heat down, cover and simmer till tender and the roast pulls apart easy, about 2 hrs.

Let cool, shred and mix with left-over juices from pan.

Serve as tacos with lettuce, tomatoes, cheese, sour cream (as pictured) or use it for a variety of other dishes.