2 package 12 count King Hawaiian Sweet Rolls
6-8 slices mozzarella cheese
4 cups shredded beef
1 medium white onion, finely diced
¼ cup freshly chopped cilantro
1 medium jalapeno pepper, seeded, very finely diced
1 cup queso fresco, crumbled
Shredded beef juice, warmed (this is the juice that is with
the meat when you make it) This is for dipping.
For Shredded Beef
2-3 lbs beef chuck roast
2 at oz cans fired roasted tomatoes
2 cups beef broth
1 package fajita simmer sauce
1 small yellow onion, chopped
Instructions
Prepare beef ahead of time
Preheat oven to 300
Using a large dutch oven, add 3 tablespoons of olive oil
over medium high heat
Slice roast into large cubes. Season generously with salt
and pepper
Cook beef until all sides are a dark brown.. Remove from
Dutch oven.
Add chopped onion and cook until slightly softened. Add beef
broth and deglaze the Dutch oven.
Add in tomatoes and simmer sauce. Bring to a low boil. Cover
Dutch oven and place into the oven.
Cook at 300 for 1 hour then lower heat to 275. After 3
hours, begin checking the meat for doneness. It’s done once it’s easy to
shred with shredding forks. Remove the
beef from the oven and shred. Place in a separate bowl and add about 1 cup of
the liquid to the beef. It should all get absorbed by the shredded beef.
Set aside and save the liquid.
Prepare the sliders.
Preheat oven to 300
Make a simple salsa by combining onion, cilantro and
jalapeno. Set aside
Slice the rolls in half and place the bottoms in a 13 X 9
baking dish
Top each bottom with a square of mozzarella cheese, a large spoonful
of the beef, a spoonful of the salsa, and a sprinkle of queso fresco.
Top each bottom with a top bun and brush the top with some
of the cooking liquid from the beef.
Cover with foil and place into the oven for 15 minutes.
You can serve with the left over cooking liquid.
