Mexican Shredded Beef Wraps

Test Kitchen

Ingredients

• 1 small onion, finely chopped
• 1 jalapeno pepper, seeded and minced
• 3 garlic cloves, minced
• 1 boneless beef chuck roast (2 to 3 pounds)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (8 ounces) tomato sauce
• 1/4 cup lime juice
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 6 flour or whole wheat tortillas (8 inches)
• Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream

Directions

1. Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast.
2. Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with 2 forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.

https://www.tasteofhome.com/recipes/mexican-shredded-beef-wraps/