Southwest Beef Wraps
Another great use for the family favorite pot roast.
1 boneless chuck shoulder roast or bottom round rump roast (about 3 lbs.)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 tsp. salt
1/2 tsp. pepper
2 jars (16 oz. each) prepared chunky salsa with cilantro
8 flour tortillas, warmed
— fresh cilantro (optional)
Tomato-Corn Relish:
1 cup frozen corn, defrosted
1 cup chopped fresh tomato
2 Tbsp. chopped fresh cilantro
Cut beef pot roast into 4 even pieces. Place onion and garlic in slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
Combine relish ingredients in medium bowl; stir in 1/4 cup salsa.
Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
Top each tortilla with 3/4 cup beef mixture. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge up. Garnish with cilantro, if desired.
Servings: Serves 8
Source: TexasBeef.org
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