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Shredded Beef for Tacos
October 16, 2006

I cooked up about 4-1/2 lbs of rump roast(weight after fat was trimmed off). It fed 9 adults and 4 children, not 16 as the recipe suggests. Unable to find Mexican tomato sauce, I used plain tomato sauce and added 1/2 tsp. ground cumin and 1-1/2 tsps. crushed oregano (not ground). The recipe made a juicy, delicious filling for our soft tacos. Our condiments included lime wedges, salsa, cheese, sour cream, guacamole, and olives. The only thing that disappointed me was how difficult it was to shred the cooked rump roast. Next time I'll go back to using a less expensive boneless chuck, which shreds like a dream. Otherwise, this was a big winner in our family's book.

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