Southwestern Beef Tortillas |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Marie Rizzio, Interlochen, Michigan Ingredients:
1 boneless beef chuck roast (2 pounds) |
1/2 cup water |
4 large tomatoes, peeled and chopped |
1 large green pepper, thinly sliced |
1 medium onion, chopped |
1 garlic clove, minced |
1 bay leaf |
2 tablespoons canola oil |
3/4 cup ketchup |
1/2 cup pickled jalapeno slices |
1 tablespoon juice from pickled jalapeno slices |
1 tablespoon cider vinegar |
1 teaspoon salt |
1/8 teaspoon garlic salt |
8 flour tortillas (8 inches), warmed |
Directions:
1. Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender.
2. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened.
3. Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas. Yield: 8 servings.
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