This crock-pot keeper came to me via e-mail one of my recipe newsletters. I printed it off and added it to the "to try" pile during the summer, but now that I have a chance to blog it I can't give the source-sorry about that! We enjoy the simplicity of using our crock-pot in many ways-easy meals and easy clean up are the top to reasons. As of late we have tried many different Mexican flavored meats in the crock-pot so I will try to spread them out in the postings. If you are looking for a quick toss it in the pot this one is for you. Takes 10 minutes tops.
Tex-Mex Beef Wraps
1 Tablespoon Chili Powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper
1 boneless beef chuck pot roast (2 1/2 to 3 lbs), cut into 4 pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup salsa, divided (I used my homemade salsa and added nearly 2 cups)
12 (6 or 7-inch) Tortilla corn or flour, warmed
1 cup shredded cheddar of Monterey Jack Cheese
1 cup chopped tomato
1/4 cup chopped cilantro
1 ripe avocado, diced
Blend chili powder, cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of 4 1/2 quart crock-pot; top with meat. Spoon 1/2 cup (1 cup homemade) salsa over meat. Cover and cook on low 8 to 9 hours or on High 3 1/2 to 4 1/2 hours.
Remove meat from crock-pot; place on plate and use to forks to shred meat. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro, and avocado. Roll up and enjoy!
We served with remaining salsa, sour cream, and a Mexican Lime Rice which I hope to post soon.