3/4 cup New Mexico red chile powder
1 teaspoon cornstarch
2 tablespoons fresh lemon juice
3 cups water
4 pounds beef roast, cut into cubes
In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours. Place in a slow cooker and cook on high setting for about 4 hours or until the meat is completely cooked and shreds easily. Serve on buns for sandwiches or over rice or noodles with a green vegetable. Makes 8 servings.
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