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Ingredients
- 3 Lb Chuck Roast Cut into quarters
- 2 C Beef Stock
- 1 Onion ends cut off and outer layer peeled
- 2 Jalapeno stems removed
- 1 Poblano Pepper Roasted, chared, skinned and stem removed
- 1 Bay leaf
- 1 tsp Mexican Oregano
- 4 Garlic Cloves crushed
- 1 Tb Salt
Ingredients
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Instructions
- Place all the ingredients in a crock pot. cook on low for 8 hours or on high for 4 hours
- Remove the onion to a cutting board to chop into pieces
- Place the beef portions in a large bowl to shred. Then add the chopped onion and 1/2 C of the broth from the crockpot and mix well.
- Spray both sides of some corn tortillas with Pam spray and warm them in a hot skillet. Fill them with some of the shredded beef mixture along with a sprinkling of shredded cheese, shredded lettuce, diced tomato.
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