Recipe after the jump...
In a slow cooker add:
- 2 lb chuck roast
- 2 TB red wine vinegar
- 1 c. beef broth
- 2 TB chili powder
- 1 tsp. cumin
Shred the beef and mix with juices. Add cilantro (I use a lot, but you can use as much as you like) and 1 c. Monterey jack cheese.
|Mmm... I could just spoon this into my mouth.|
Blister tortillas in oil (that just means heat oil in a skillet and put a tortilla in it for about 5 seconds, until it puffs up slightly. Only blister the one side).
|See how the tortilla bubbled with air? That's what you want. It takes only a few seconds.|
This works with flour and corn tortillas. I have done it with both. The flour tortillas hold together better, but there is more flavor imparted with the corn tortillas, so it is a personal choice.
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