Mexican-Style Pot Roast Filling
My son's friends always requested this recipe when they came over and are still talking about it more than a decade later! The meat absorbs the juices which gives a fantastic taste. It is perfect as a filling for tacos, burritos or enchiladas and freezes well. —Connie Dicavoli, Shawnee, Kansas
Prep: 25 min. Cook: 8 hours
1-1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 boneless beef chuck roast (3 pounds)
1 can (4 ounces) chopped green chilies
1/2 cup chopped sweet onion
2 garlic cloves, minced
3/4 cup hot water
3/4teaspoon Taste of Home - Great Flavors Beef Stock Concentrate
Taco shells or flour tortillas (8 inches)
Chopped tomatoes, shredded lettuce and shredded Mexican cheese blend
In a small bowl, combine the first five ingredients. Cut roast in half; rub spice mixture over meat. Transfer to a 3-qt. slow cooker. Top with chilies, onion and garlic.
To make broth, in a 1-cup liquid measuring cup, whisk hot water and beef stock concentrate until blended. Pour broth over meat. Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat from slow cooker; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each taco shell. Top with tomatoes, lettuce and cheese. Yield: 9 servings.