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Ingredients

• 4 pounds tri tip roast
• 3 teaspoons salt, divided
• 3/4 teaspoon ground black pepper, divided
• 3 tablespoons chili powder, divided
• 3 tablespoons ground cumin, divided
• 1/3 cup olive oil, divided
• 2 large onions, chopped
• 4 cloves garlic, chopped
• 2 Anaheim chile peppers, chopped
• 1 poblano chile pepper, chopped
• 2 jalapeno chile peppers, chopped
• 1 green bell pepper, seeded and chopped
• 1 carrot, chopped
• 2 stalks celery, chopped
• 4 roma (plum) tomatoes, chopped
• 1 whole dried red chile pepper, seeded and chopped
• 1 (14 ounce) can beef broth

Description

A Wonderful Recipe For Shredded Beef With A Mexican Flair. Remove Seeds From Chiles And Peppers If Less Heat Is Desired. Serve This Meat With Tortillas, Guacamole, Sour Cream, Salsa, Etc. If Fresh Tomatoes Are Not In Season, A 14.5 Ounce Can Of Diced To

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