Cook time: 3-4 hours    Prep time: 15 minutes   Servings: 6 servings

1. Pat dry the roast and season with Cookstix Chill Cumin.
2. Heat the cooking oil in a large heavy based pot over medium high heat. Add the beef (in batches if necessary) and brown well on all sides.
3. Add water to the pot, making sure it covers the meat, and scrape the bottom so the brown bits mix into the liquid. Let water reach a rapid boil.
4. Once boiling, give the pot a quick stir then turn the heat down until the water is gently bubbling. Cover with the lid and let it simmer for 3-4 hours, stirring occasionally. Note: if you would prefer to use a slow cooker, set on low for 8 hours or on high for 5-6 hours.
5. While beef is cooking, prepare your toppings. Dice an onion, chop cilantro and shred the block of Monterey Jack Cheese.
6. Once beef is tender, remove from the liquid and shred with two forks.
7. Once shredded, return the meat back to the liquid so it soaks up all that extra flavor.
8. Serve the beef on warmed corn tortillas. Top with salsa, cheese, onion, cilantro and sour cream.