INGREDIENTS
1
tablespoon chili powder
2
teaspoons ground cumin
1
teaspoon salt
1/4
teaspoon ground red pepper, or to taste
1
boneless beef chuck pot roast (2-1/2 to 3 pounds), cut into 4 pieces
1
medium onion, chopped
3
cloves garlic, minced
1
cup salsa, divided
12
(6- to 7-inch) flour or corn tortillas, warmed
1
cup shredded Cheddar or Monterey Jack cheese
1
cup chopped tomato
1/4
cup chopped cilantro
1
ripe avocado, diced
PREPARATION:
Slow Cooker Directions
- Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 3-1/2-quart slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours or on HIGH 3-1/2 to 4-1/2 hours.
- Remove meat from slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from juices in slow cooker; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
Sodium
1,030 mg
Protein
52 g
Fiber
6 g
Carbohydrate
44 g
Cholesterol
132 mg
Saturated Fat
9 g
Total Fat
24 g
Calories from Fat
36 %
Calories
612
DIETARY EXCHANGE:
Meat
7
Starch
3
