ROAST SNAKE RECIPES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet.
• Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Steps:

• Rinse roast and cut about 6 to 7 slits into the meat. Dry well and set aside.
• To a food processor, add the garlic cloves, ham, oregano, salt, pepper, and stuffed olives. Mince the ingredients.
• Pour into a bowl and stuff the slits with the olive mixture. Any leftover spread throughout the pot roast.
• Season the roast with the rest of the dry ingredients, set aside.
• In a Dutch oven or Crock Pot, add 2 tablespoons of olive oil. Once heated, add the roast and brown on all sides. Add beef broth.
• Pour the tomato sauce over the roast cover.
• Allow to cook over medium heat for 4 hours or until fork-tender. If you're using a Crock Pot set it on high.
• While the roast is cooking, you can cut the tortillas. They can be fried or baked until crispy. To fry, add about 1 inch of vegetable oil to a skillet. Cut the tortillas into chips. On medium-high, fry about 10 pieces at a time for roughly 2 1/2 minutes, flipping them halfway through.
• Place the fried tortillas on paper towels. Add about a pinch of salt to each batch.
• Once the roast is tender, shred with forks and place back in liquid.
• Arrange the chips on a serving platter.
• Place shredded beef over the chips.
• Sprinkle the cheese over the chips and beef.
• Place in the oven until melted.
• Slice the peppers; once melted place the peppers throughout the dish.
• Pour the Crema or sour cream over the chips.