3- to 3 1/4-pound boneless beef chuck shoulder or bottom round roast, cut into 4 large chunks
1 medium onion, quartered
3 whole cloves garlic, peeled
1 teaspoon salt
1/2 teaspoon pepper
2 T. Adobo Chilies
3/4 cup water
In slow cooker, place onion, chilies and garlic; top with beef chunks. Sprinkle beef with salt and pepper; add water. Cover and cook on low 9 to 9 1/2 hours or until beef is tender. (No stirring is necessary.)
Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with 2 forks.
Yield: 7 1/2 cups shredded beef
Tex-Mex Beef Wraps with Tomato Corn Salsa
Two-Way Shredded Beef
1 16-ounce jar thick and chunky salsa
4 tablespoons chopped cilantro
8 10-inch diameter flour tortillas, warmed
Chopped cilantro, garnish
For Tomato-Corn Salsa:
1 cup frozen whole kernel corn, defrosted
2 small tomato, chopped
2 tablespoon chopped cilantro
To make Tomato-Corn Salsa: In small bowl, combine Tomato-Corn Salsa ingredients with 2 tablespoons thick and chunky salsa; cover and refrigerate until ready to use.
To make wraps: In slow cooker’s removable crock or 1 1/2-quart microwave safe dish, combine one portion shredded beef, remaining prepared salsa, and 2 tablespoons cilantro. Cover and microwave on high 7 to 8 minutes or until hot, stirring once.
Spoon 1/4 of beef mixture evenly over each tortilla, leaving 1 1/2-inch border on all sides. Top each with 1/4 cup Tomato-Corn Salsa. Fold right and left edges of tortilla over filling; fold bottom edge, then roll up jelly-roll fashion. Garnish with additional chopped cilantro; serve immediately.
Yield: 4 servings