Ingredients
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
Directions
1. Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.
2. Reserve broth. Shred meat into 3 quart saucepan.
3. Add broth, onion, tomatoes, chiles, and salsa.
4. Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.
5. Bring to boil and heat through, until onion is translucent.
6. Put mixture in center of warmed tortilla and fold.
I fold this recipe almost exactly, but I left the onions out because I forgot to cut them...it was still good without them though LOL. Yes, I do eat onions as long as they're cut in the food but I totally forgot about it.
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