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Southwestern Beef Tortillas

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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 Spice Islands® 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

Details

Preparation

Step 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.
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.

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