So easy and so flavorful.
Goes great with my Sweet Potato Fries
1 Tbls. kosher salt
1 Tbls. brown sugar
1-1/2 t. ground cumin
1-1/2 t smoked paprika
1-1/2 t. chili powder
1/2 t. garlic powder
1/2 t. ground mustard
1/2 t. dried oregano
1/2 t. cayenne pepper
1 boneless beef chuck roast (3 pounds)
3 Tbls. canola oil
2 large sweet onions, thinly sliced
3 poblano peppers, seeded and thinly sliced
2 chipotle peppers in adobo sauce, finely chopped
1 jar (16 ounces) salsa
16 flour tortillas (8 inches), warmed
3 c. crumbled queso fresco or shredded Monterey Jack cheese
cubed avocado
low-fat sour cream
minced fresh cilantro
Mix the first nine ingredients. Cut roast in half or quarters; rub with spice mixture.
Place onions and peppers in a slow cooker.
In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker.
Top with salsa. Cook, covered, on low until meat is tender, about 8-10 hours.
Remove roast; shred with two forks. Skim fat from cooking juices.
Return meat to slow cooker; heat through.
Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.