Slow-Braised Red Chile Beef

I served this as an appetizer rolled up in small flour tortillas and it was fabulous. Be sure to start this a day or two before serving. It took me at least an hour after skimming just to reduce the sauce to 4 cups!

It was good. Not very spicy. Took over 3 1/2 hours for my roast to shred so start early.

I found the sauce to be bitter, so added some sugar and sweet vinegar. My family loved it.

Bit hit with the whole family - scrumptious!