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September 5, 2012
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


One (3-4 lb) beef chuck roast or pork butt

1 (7 oz) can green chilies chopped

2 Tbs. chili powder

1/2 tsp. oregano

1/3 tsp. cumin

1 clove garlic minced

Salt to taste




How to:

1. On a large piece of heavy-duty foil, place roast.

2. In a small bowl, combine next six ingredients.

3. Spread mixture on top of meat and seal securely in foil.

4. Place in oven-proof dish and bake for 3 1/2 to 4 hours at 300 degrees. Cook a little longer if necessary.

5. The meat should be so tender that it will fall apart.

6. Shred meat and spoon each serving into a warm tortilla.

7. Serve with guacamole and salsa.

8. We also like sour cream on the side.

Serves 8

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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