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Categories:
beef roast beef bouillon onion tomatoes green chilies green chili salsa oregano garlic powder salt pepper cornstarch flour tortillas
Viewed: 61 - Published at: 5 years agoIngredients
- 2 lbs beef roast
- 1 cup beef bouillon (1 cup water, 1 bouillon cube)
- 1 medium onion, chopped
- 1 (8 ounce) can stewed tomatoes
- 1 (7 ounce) can diced green chilies
- 1 (7 ounce) can green chili salsa
- 1/4 teaspoon oregano
- 1/2 teaspoon garlic powder
- salt
- pepper, to taste
- 1/4 cup cornstarch
- 8 large flour tortillas
Method
- Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
- Reserve broth. Shred meat into 3 quart saucepan.
- Add broth, onion, tomatoes, chiles, and salsa.
- Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
- Bring to boil and heat through, until onion is translucent.
- Put mixture in center of warmed tortilla and fold.
