Tex-Mex Beef Wraps the Editors of Publications International, Ltd.
Tex-Mex Beef Wrap
Makes 6 servings
|1||tablespoon chili powder|
|2||teaspoons ground cumin|
|1/4||teaspoon ground red pepper, or to taste|
|1||boneless beef chuck pot roast (2-1/2 to 3 pounds), cut into 4 pieces|
|1||medium onion, chopped|
|3||cloves garlic, minced|
|1||cup salsa, divided|
|12||(6- to 7-inch) flour or corn tortillas, warmed|
|1||cup shredded Cheddar or 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 3-1/2-quart slow cooker; top with meat. Spoon 1/2 cup 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 slow cooker; place on plate and use 2 forks to shred meat. Skim off and discard fat from juices in slow cooker; return meat to juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.
|Saturated Fat||9 g|
|Total Fat||24 g|
|Calories from Fat||36 %|
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