Mexican Beef 1 (3 or 4 pound) rump roast 2 roasted green chiles, skins and seeds removed,     diced, or 1 (4 ounce) can diced green chiles 1 (16 ounce) can tomatoes and green chiles 1 (14 ounce) can tomatoes and jalapeños 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 large onion, diced Cook slowly all day. Remove top fat. Shred meat. This is great in flour tortillas. Serve with sour cream, if desired.