Ingredients:
1 1/2 lbs of chuck roast
1 7 oz can of whole green chiles reserve the juice
1 tbsp olive oil
Chili powder
Oregano
Garlic salt and pepper, to taste
4-5 cloves of chopped garlic
1-2 cups of beef broth
Flour tortillas
Cheddar cheese, shredded
Directions:
Pre-heat crock-pot on high. Sprinkle each seasoning on both sides of the meat, to taste then rub in with olive oil. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cook 3-4 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.
Pre-heat the oven to 375 degrees. Place a bit of cheddar cheese in the center of the tortilla first, then add some shredded beef on top of the cheese; roll. Place, seam side down, on a baking sheet that's been coated with cooking spray. Finish rolling the rest of the flautas.
Place into the oven and bake for 8-10 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.
**Mostly from "From the love of cooking" blog.
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