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40 FOUR SEASONS BREEZE | SEPTEMBER 2023 • 3 pounds boneless beef rump roast • 1 ½ -2 cups chunky salsa, mild • 1 cup beef broth • 1 Tablespoon ground cumin • 1 ½ teaspoons chili powder • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1/2 teaspoon paprika • 1/2 teaspoon oregano • 1 teaspoon salt • 1 teaspoon black pepper Birria Des Res: Slow-Cooker Mexican Shredded Beef This month's recipe was submitted by another fine home cook, Yvonne Aguilera. She served it as beef tacos to a friend, Elizabeth Westbrook, who raved about the dish and urged Yvonne to submit it to Chef 's Corner. I am glad Yvonne followed that advice. Given the record-breaking heat, it would be nice to prepare a meal without the need to fire up your oven. Here is a slow-cooker dish that can serve six to eight people and may be doubled to serve a crowd. Bonus, it keeps well in the refrigerator for several days (and frozen for as long as three months) and can be repurposed as tacos, burritos, enchiladas, etc. I even used it to make barbecue beef sandwiches. You can use bottom round instead of rump or any other cut that requires long, slow cooking. If you prefer a spicier dish, use a medium or hot salsa. Try playing with the type of chili powder: a Chipotle chili powder will add a smokey flavor, California chili is mild, Cayenne tends to be hotter, and, if you want to blow out your taste buds, go for Carolina Reaper! Prep Time: 10 minutes; Cook Time: 6–10 hours in slow cooker. Servings vary depending on use and portion size. For example, a single recipe makes 12-15 tacos or enchiladas (average 2 1/2 to 3 ounces each); 4-6 burritos (average 6 to 9 ounces each). INGREDIENTS DIRECTIONS 1. Place roast in a large (6 quart) slow cooker. Pour salsa and beef broth all over the roast, then sprinkle evenly with all the seasonings. 2. Cover with lid and cook on low heat for 8-10 hours or on high heat for 6 to 7 hours, until meat is very tender. 3. Carefully remove the roast from the slow cooker and place beef on a large platter. Trim and discard any remaining fat from the roast. Using two forks, shred beef by pulling it gently apart. Go to this website for more about how to shred meat: https://www. youtube.com/watch?v=tHY3fahBJpg 4. Reserve liquid, if desired, for reheating any leftover beef. Any leftover beef may be frozen for future use. 5. Shredded beef can be served in tacos, burritos, enchiladas, quesadillas, nachos and so much more. If you have any questions, please feel free to call or text me at (951) 275-7081.

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