Southwestern Beef Tortillas

Southwestern Beef Tortillas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    boneless beef chuck roast (2 pounds)

  • ½

    cup water

  • 4

    large tomatoes, peeled and chopped

  • 1

    large green pepper, thinly sliced

  • 1

    medium onion, chopped

  • 1

    garlic clove, minced

  • 1

    Spice Islands® Bay Leaf

  • 2

    tablespoons canola oil

  • ¾

    cup ketchup

  • ½

    cup pickled jalapeno slices

  • 1

    tablespoon juice from pickled jalapeno slices

  • 1

    tablespoon cider vinegar

  • 1

    teaspoon salt

  • teaspoon garlic salt

  • 8

    flour tortillas (8 inches), warmed

Directions

Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender. Remove meat. When cool enough to handle, shred meat with two forks. Skim fat from cooking liquid; set aside 1/2 cup. In a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil for 15-20 minutes or until liquid is reduced to 2 tablespoons. Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking liquid. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.


Nutrition

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