 |
Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 6 |
|
Adapted from Life's Ambrosia Ingredients:
1 tablespoon salt |
1 teaspoon pepper |
1 teaspoon chili powder |
1 teaspoon granulated garlic |
1 teaspoon cumin |
1 teaspoon oregano |
1 (3 1/3 lb) beef roast |
1 tablespoon olive oil |
3 cups beef broth |
2 cups water |
1 onion, quartered |
3 garlic cloves |
2 -3 tablespoons canola oil |
10 corn tortillas (i used white, but you can use yellow as well) |
2 cups cooked shredded beef |
2/3 cup shredded cheddar cheese |
shredded lettuce |
guacamole |
nonstick cooking spray |
Directions:
1. In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.
2. Rub mixture all over beef roast to completely coat.
3. In a large pan heat olive oil. Brown roast on all sides, about 5 minutes per side.
4. Place in slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours.
5. Remove from slow cooker and shred.
6. Preheat oven to 350 degrees. Spray baking sheet with non-stick spray.
7. Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them). Add more oil if needed. Transfer to plate using a paper towel to separate each tortilla.
8. To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.
9. Bake in oven for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven.
10. Top with shredded lettuce and guacamole. Serve with salsa for dipping.
|
|