SPICY MEXICAN MEAT

1 lg. beef roast, lean as possible
1 tsp. cayenne pepper or 1-2 tbsp. red pepper flakes
1 tsp. salt
1 tbsp. pepper
1 sm. onion, minced
Juice from a 1 qt. jar dill pickles

In a crock pot place the roast and cover with remaining ingredients plus may be a little water (not much!). Cook overnight.

In the morning, shred roast with 2 forks until it is all shredded up and remove any fat. Cook on low all day, the liquid will be absorbed. You can roll this in flour tortillas and deep fry for chimichangas, or use in enchiladas or other Mexican food.