* ¼ cup Worcestershire sauce
* Juice of two limes
* 1 tsp garlic powder
* 1 tsp ground cumin
* 1 tsp chili powder
* ½ tsp salt
* ½ tsp black pepper
* ½ cup vegetable oil or olive oil
* 1/8 tsp Devils Envy Hot (mild if you want to tame)

* 3 lb. Chuck Roast trimmed and cut into quarters (when marinating) after marinating cut each quarter in half
* 1 Large White Onion (sweet if available)
* ½ green bell pepper diced
* 6 cloves of garlic, pressed
* 1 Fresh Jalapeno Pepper, minced
* 1 - 14 oz. can diced tomatoes with green chilies
* ¼ cup beef broth
* 1 Tb dried oregano
* 1 Tb ground cumin
* 1/2 tsp Devils Envy Hot (mild if you need to tame the heat)
* salt and pepper to taste
* Vegetable oil for searing the beef

Instructions for making the dish: For the Marinade, combine all the ingredients in a bowl then whisk together. Add the beef making sure every piece is evenly coated. Marinate the beef in the refrigerator overnight. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes. In a large pot, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides and removed. Add the onions, peppers, and garlic to the hot pan. Sauté for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours or until the meat is very tender. Remove from heat. Shred meat with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and Devil's Envy. Serve with tortillas, cheese, salsa, lettuce and guacamole for a great beef taco.

Number of Servings: 12

Submitted by Gerard Cacciatore with add’l credit given to David Bulla