5/5
(1 Votes)
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 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
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 18-22 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. Yield: 8 servings.
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