Carne Adovada

3/4 cup New Mexico red chile powder
1 teaspoon cornstarch
2 tablespoons fresh lemon juice
3 cups water
4 pounds beef roast, cut into cubes

In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.
Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.

Serve hot with tortillas, cheese, lettuce, tomatoes, salsa and sour cream. This also works well with a pork roast.

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