1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground red pepper, or to taste
1 bonless beef chuck pot roast (2-1/2 to 3 pounds), cut into 3 to 4 pieces
1 medium onion chopped
3 cloves garlic, minced
1 cup salsa, divided
12 (6 to 7 inch) flour or corn tortillas, warmed
1 cup shredded Cheddar or Montery Jack Cheese
1 cup chopped tomatoes
1/4 cup chopped fresh cilantro
1 ripe avocado, diced
Blend chili powder,cumin, salt and red pepper. Rub meat all over with spice mixture. Place onion and garlic in bottom of a slow cooker; top with meat. Spoon 1/2 cup salsa over meat. Cover and cook on LOW 8 to 9 hours or on HIGH 3-1/2 to 4-1/2 hours. Remove meat from slow cooker; place on plate and use 2 forks to shread meat. Skim off and discard fat from juices and mix well. Adjust seasonings. Place meat on warm tortillas; top with cheese, tomato, cilantro and avocado. Roll up to enclose filling. Serve with remaining salsa.
Not a NESTLÉ®-tested recipe.