Description
A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla.
Ingredients
- 3 pounds boneless beef chuck roast
- 1 onion, chopped
- 3 bay leaves
- ½ teaspoon ground black pepper, or to taste
- 2 tablespoons garlic powder
- ¼ cup distilled white vinegar
- 1 (14 ounce) can tomato sauce
- ¼ cup chili powder
- salt to taste
Instructions
- Place the roast
- onion
- bay leaves
- black pepper
- garlic powder
- and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart
- about 4 hours.
- Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce
- chili powder
- and salt into the shredded meat. Cover the cooker
- and cook meat and sauce on High for an additional 2 hours.
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Servings: 8