EVERYDAY SHREDDED BEEF FILLING

This filling is good on top of tostadas or in burritos, tacos, quesadillas, or enchiladas. It can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month. From America's Test Kitchen Slow Cooker Revolution.

makes about 4 cups

2 onions, minced
1/3 cup chili powder
2 Tb. vegetable oil (or reasonable substitute)
6 garlic cloves, minced
1 Tb. ground coriander
1 Tb. ground cumin
1/2 tsp. cayenne pepper (use less if you are sensitive to spicy foods)
1 (15-ounce) can tomato sauce
2 tsp. sugar
1 (3-pound) boneless beef chuck roast, trimmed of some fat and cut in half
Salt and pepper
1 Tb. fresh lime juice

Microwave onions, chili powder, oil, garlic, coriander, cumin, and cayenne in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir tomato sauce and sugar into slow cooker. Season beef with salt and pepper, add to slow cooker, and coat evenly with sauce mixture. Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Transfer beef to large bowl, let cool slightly, then shred into bite-sized pieces, discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.

Toss shredded beef with 1 cup braising liquid; add more liquid as needed to keep meat moist and flavorful. Stir in lime juice and season with salt and pepper to taste.