Name: Christi's Salpicon recipe
Ingredients: 1 (3 pound) boneless beef roast, or more to taste;2 quarts water to cover;1 (16 ounce) can stewed tomatoes;3 cloves garlic, minced;⅓ cup Italian-style salad dressing;1 (4 ounce) can chopped green chilies

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Ingredients

1 (3 pound) boneless beef roast, or more to taste 2 quarts water to cover 1 (16 ounce) can stewed tomatoes 3 cloves garlic, minced ⅓ cup Italian-style salad dressing 1 (4 ounce) can chopped green chilies

Nutrition Info

480.5 calories carbohydrate: 5.6 g cholesterol: 122.7 mg fat: 37.2 g fiber: 0.8 g protein: 29.8 g saturatedFat: 14.3 g servingSize: - sodium: 571.4 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 275 degrees F (135 degrees C).
Place roast in deep pan with enough water to cover, add tomatoes and garlic. Cover pan with aluminum foil or a lid.
Roast beef, adding water regularly to keep meat covered, until the meat pulls apart easily with a pair of forks, about 5 hours.
Remove roast to a cutting board and shred meat completely. Put shredded meat in a mixing bowl, add Italian-style dressing and green chiles and mix.
Cover bowl with plastic wrap and refrigerate 8 hours to overnight.

Recipe Yield

8 servings

Recipe Note

My mom made this while I was growing up, and now I love to cook it for my own family. It's a great dish and super easy to make. Great with some fresh flour tortillas, cheese, sliced avocado, hot sauce, and pico de gallo. Also great for game-day parties. The leftovers freeze well!

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