This is the traditional Mexican filling for tacos. It is preferred over the ground meat filling found in
many restaurants. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca.
1/4 cup vegetable oil
2 1/2 to 3 pounds beef brisket (smaller
thinner end, trimmed of all fat)
1 ancho or New Mexico dried chile,
stemmed and seeded
3 to 4 slices onion
1 bay leaf
1/2 teaspoon Mexican oregano
Preheat oven to 300 degrees F. Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides. Pour off as much oil as possible. Just barely cover the meat with water.
Bring to a boil. Skim off any scum that rises to the surface. Add remaining ingredients. Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.
Remove the meat, reserving broth for other uses. When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.