Ingredients
1½ pounds (approximately) beef chuck roast
3 cups CHI-CHI'S® Salsa
12 CHI-CHI'S® soft taco-size tortillas
Canola oil for shallow frying
¼ cup diced red onions
1 avocado, sliced
½ cup cilantro sprigs
CHI-CHI'S® sliced jalapenos wheels, to serve
Lime wedges, to serve
Directions
- 1. In slow cooker, place roast. Add salsa. Cover. Cook 4 to 6 hours on high or until beef is very tender and pulls apart easily with forks. Reserve salsa mixture in slow cooker. Shred beef. Return to slow cooker. 2. Cut tortillas into quarters. In large, deep skillet, heat oil over medium-high heat. Cook in batches in hot oil 1 to 2 minutes or until golden brown. Remove to paper towel to drain. 3. Top each tortilla triangle with beef, red onions, avocado and cilantro. Serve with jalapeno wheels and lime wedges if desired.