Carne Asalsa ala The SalsaKing

A great recipe for use as a filing for burritos, tacos, or to serve on top rice. It takes a while to make, but it is worth it.

1 4 to 5 pound roast, chuck, 7 bone or whatever is on sale.
2 bottles dark beer or stout
2 onions coarsely diced
1 bell pepper coarsely diced
1 jar The SalsaKing's Chipotle Black Bean and Corn Salsa

Take the roast and place in a pan with a tight fitting lid and add one of the onions, the beer, and enough water to cover. Put the lid on and bring to a boil, reduce heat to simmer and cook for about an hour and a half. Remove the beef and allow to cool. I like to take the liquid in the pan and put it into a pitcher and place in the freezer, as it cools, the fat solidifies at the top and makes it easy to remove. Or use one of those mop things to defat the cooking liquid. Shred the beef and add back into the pan. Add the stock back into the pan and bring to a boil, uncovered. When the cooking stock is almost completely reduced, add the salsa, onion and pepper and stir well until thick. Serve with tortillas, or over green rice.