Monkey Meat

4.5
(29)
21 Reviews
4 Photos

This is a wonderful recipe for shredded beef with a Mexican flair. If less heat is desired, remove the seeds from the chiles and peppers. Serve this monkey meat with tortillas, guacamole, sour cream, salsa, etc. If fresh tomatoes are not in season, a 14.5-ounce can of diced tomatoes may be substituted.

Submitted by Joyce A
Updated on September 23, 2024
4
4
Prep Time:
30 mins
Cook Time:
3 hrs 30 mins
Total Time:
4 hrs
Servings:
12
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Ingredients

Original recipe (1X) yields 12 servings

  • 4 pounds tri tip roast

  • 3 tablespoons chili powder, divided

  • 3 tablespoons ground cumin, divided

  • 3 teaspoons salt, divided

  • ¾ teaspoon ground black pepper, divided

  • ⅓ cup olive oil, divided

  • 2 large onions, chopped

  • 4 cloves garlic, chopped

  • 2 stalks celery, chopped

  • 2 Anaheim chile peppers, chopped

  • 2 jalapeño chile peppers, chopped

  • 1 green bell pepper, seeded and chopped

  • 1 carrot, chopped

  • 1 poblano chile pepper, chopped

  • 4 Roma (plum) tomatoes, chopped

  • 1 whole dried red chile pepper, seeded and chopped

  • 1 (14 ounce) can beef broth

Directions

  1. Trim excess fat and tissue from roast; cut into 4 or 5 large chunks. Combine 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons salt, and 1/2 teaspoon black pepper in a small bowl; rub into meat, and let stand at room temperature for 15 minutes.

  2. Heat 3 tablespoons olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear meat on all sides; transfer to a plate and set aside. Add remaining olive oil to the skillet. Reduce heat to medium. Add onions, garlic, celery, Anaheim peppers, jalapeño peppers, bell pepper, carrot, and poblano pepper; cook, stirring frequently, to release flavors, about 5 minutes.

  3. Add Roma tomatoes to the skillet; season with remaining 2 tablespoons chili powder, remaining 2 tablespoons cumin, remaining 1 teaspoon salt, dried chile pepper, and remaining 1/4 teaspoon black pepper. Bring to a simmer; cook for 5 minutes.

  4. Return meat to the skillet; stir in beef broth. Bring to a boil, then reduce heat to low; simmer until meat is very tender, 3 to 3 1/2 hours. Taste and adjust seasonings as desired. Remove meat from the skillet, shred using 2 forks, and return to the skillet. Reheat before serving if necessary.

35 home cooks made it!

Nutrition Facts (per serving)

424 Calories
24g Fat
8g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 424
% Daily Value *
Total Fat 24g 31%
Saturated Fat 7g 37%
Cholesterol 124mg 41%
Sodium 820mg 36%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 43g 87%
Vitamin C 30mg 33%
Calcium 48mg 4%
Iron 6mg 33%
Potassium 820mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.