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We used a 9-pound boneless sirloin tip roast and tripled the other ingredients. It would feed a hungry tailgate party.

3- to 3 1/2-pound boneless chuck roast
7-ounce can diced green chiles
4 tablespoons cumin powder
2 tablespoons chili powder
Salt and pepper
1 cup chopped yellow onion
1 tablespoon salad oil
10-ounce can diced tomatoes and green chiles (author recommends RO-TEL, but we successfully used another brand)
2 14 1/2-ounce cans stewed tomatoes
1 cup minced pickled jalapeno slices
1/4 cup chopped fresh cilantro
1 teaspoon salt
12 onion buns
Shredded lettuce
Shredded cheese

Place roast on a sheet of heavy duty aluminum foil (18 inches by 25 inches). Combine the diced green chiles, 3 tablespoons of the cumin powder, chili powder, salt and pepper. Spread the mixture over the top of the roast and then wrap the foil around the roast, sealing well. Place in a baking pan and bake in 325 degree oven for 3 1/2 to 4 hours, or until the meat is so tender it falls apart. (We cooked on low in Crock-Pot for 6 hours.) Be careful when unwrapping the roast; the steam will burn!

When the meat is done, lift it from the pool of drippings in the foil and allow it to cool on a plate until it is easy to handle. Meanwhile, pour the meat drippings into a small container and skim off the fat. You will have about 1/2 cup of meat juice remaining, which should be reserved.

Shred the cooled roast with a fork or your fingers into small strips and fibers of meat; set aside. A 3-pound roast will yield about 4 cups of shredded meat.

In a large pot, saute the onion in the salad oil until soft. Add the reserved meat juices, shredded meat, diced tomatoes with green chiles, stewed tomatoes, minced pickled jalapeno peppers (we bought these at Reyna in the Strip District), cilantro, remaining 2 tablespoons cumin power and salt. The mixture will seem very soupy at this point. Simmer gently, uncovered, over medium-high heat until thickened (but still rather saucy), about 30 minutes.

Filling can be prepared ahead of time and then refrigerated or frozen. When ready to use, thoroughly reheat mixture by bringing it to a boil and simmering about 5 minutes on stove, or microwaving on high until very hot and bubbly., before packing in vacuum bottle.

To assemble sandwiches, partially split each bun lengthwise, sprinkle in some of the shredded cheese, then top with a portion of the hot filling, another sprinkling of cheese, and shredded lettuce.

Yields 12 servings

"Sandwich Cuisine, Oregon Style," by Jan Roberts-Dominguez

Tested by Suzanne Martinson

Thursday, September 20, 2001

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