Process the first 8 ingredients in a food processor until a thick paste forms, stopping to scrape down sides of bowl.

Make 3 to 4 (1-inch) cuts in each side of roast with a sharp knife. Fill each cut with about 1 teaspoon of paste. Spread remaining paste over beef. Wrap tightly with plastic wrap; chill at least 8 hours or up to 24 hours. Unwrap roast; place in a 13-x 9-inch pan.

Bake, covered, at 325° for 3 hours and 15 minutes or until meat shreds and a meat thermometer inserted into thickest portion registers 180°. (Meat will not shred below this temperature.) Let stand 10 minutes before shredding or chopping.

Serve with warm tortillas, tomatoes, cheese, guacamole, salsa, and sour cream.

Notes:

I only used half the amount of beef (and the full amount of ingredients for the paste) and it still made plenty of meat for several meals (for two adults). I didn't include the garlic, so rather than a paste, I wound up with a marinade. I simply placed the meat in a large Ziploc bag, added the marinade and let it sit in the refrigerator over night, turning occasionally.

I also didn't bother with the 1-inch cuts in the roast.

I didn't have coriander seeds or cumin seeds, so I used 2 teaspoons of dried ground coriander and cumin. I probably could have even gone with a full tablespoon of each.

Instead of roasting the meat in the oven, I used my crock pot, cooking it for 8 hours on the low setting. It turned out great!

LesScher

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Source: Adapted from Southern Living magazine (April 2004)

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