Mexiacan Beef Sandwich

Thinking the Mexican sandwich is limited to the widely known torta is like the medieval belief that the earth is flat. Not only is it dead wrong, there are whole other worlds to explore. Mexican sandwiches have expanded to all sorts of fillings and techniques that leave some of our proud American sandwiches trailing in the evolutionary chain. Here is one, and this is just the beginning. What are your favorite Mexican sandwiches? Tell me.

INGREDIENTS

1 (3 pound) boneless beef roast
1/2 cup chopped onion
2 teaspoons fresh garlic, minced
1 (16 ounce) jar picante sauce or salsa
4 teaspoons chili powder
1 teaspoon granulated sugar
1/4 teaspoon cayenne pepper or hot pepper sauce
12 hamburger buns

PROCEDURE

Heat oven to 325 degrees F. In Dutch oven place roast. Sprinkle with onions and garlic. Cover;
bake 2 1/2 to 3 hours until meat is tender and shreds easily.
Remove roast from pan; cool slightly. Set pan and drippings aside.
Shred roast with fork, removing any fat. place roast and all ingredients except buns in pan with
drippings. Cook over medium heat, stirring occasionally until beef mixture is heated through.
Serve on buns.