Easy Shredded Mexican Beef

Cut meat lengthwise if using chuck roast into 1-inch strips. Then cut crosswise at 1-inch intervals to form 1-inch cubes. Or use pre-cut stew meat.

Sprinkle beef with salt. Brown half of beef in hot oil in large skillet over medium-high heat 10 to 12 minutes, turning frequently. Remove with slotted spoon to plate. Repeat with remaining beef.

Reduce heat to medium. Add onion; cook and stir 4 minutes or until onion is softened. Return beef to skillet. Stir in broth, raisins, garlic, cloves, anise seeds and 1/4 cup Red Chili Enchilada sauce. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 1 1/2 to 2 hours until beef is very tender. Using 2 forks, pull beef into coarse shreds in skillet. Remove from heat.