I enjoy taking a cheaper, tough a** hunk of beef and making it into something tender and delish. Got out G'mas old DO to work it's magic on this chunk of choice grade chuck, marked down at Wal-Mart. Not hard to do, just takes a little time.
Marinate overnite 2.5 pounds of chuck, round or sirloin in 1/4 cup chili powder, 6 cloves chopped garlic, 5 Tbl lime juice, 3 Tbl oil, 1 tsp salt, 1/2 tsp cumin. I used a zip-lock baggie with meat cut into fairly large pieces, you will shred it later.
Day 2: preheat oven to 350. Combine the beef, marinade, a can of 28 ounce crushed tomatoes, 2 cups beef stock, a 12 ounce dark beer & 1 tsp oregano in DO. Bring to a boil, cover and bake for 45 minutes. Uncover and bake another 45 minutes. Cool, remove beef & shred. Pour juice over beef in large container, put in fridge overnight.
Day 3: In skillet sauté 1 medium onion, 3-6 diced jalapenos until soft. Add beef mixture to skillet and simmer about 20 minutes. Sauce will thicken. Add 1/2 cup or so of sliced olives, your choice of black or stuffed green. Get your burrito fixings ready. Sliced lettuce, sour cream, cheese of choice, avocado, diced tomato or salsa, beans etc. Excellent dinner.
after 1.5 hours...reduced goodness, delish as is
13 inch flour tortilla--biggest available
made 2 burritos with plenty left for crispy tacos in a few days