- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper, or to taste (we used somewhere between ¾ to 1 teaspoon)
- 1 boneless beef chuck pot roast (2 ½ to 3 pounds), cut into 4 pieces
- 1 medium onion, chopped (we used a yellow onion)
- 3 cloves garlic, minced
- 1 cup salsa, divided (we used Restaurant-Style Salsa)
- 12 flour or corn tortillas (6 to 7 inches), warmed (we used corn tortillas)
- 1 cup shredded Cheddar or Monterey Jack cheese (we used finely shredded pepper jack cheese)
- 1 cup chopped tomato*
- ¼ cup chopped cilantro*
- 1 ripe avocado, peeled, pitted and diced
- Take a slow cooker (we used a 6-quart slow cooker) and spray the inside of it with cooking spray. In a small container, mix together the chili powder, cumin, salt and cayenne pepper. Take the spice mixture and rub it all over the roast. Take the onion and garlic and place it in the bottom of the slow cooker. Place the meat on top of the onion and garlic. Spoon ½ cup of the salsa over the meat, putting the lid on the slow cooker afterwards. Let it cook on LOW for 8 to 9 hours or on HIGH for 3 ½ to 4 ½ hours on HIGH or until the meat’s very tender (we cooked ours on LOW).
- Take the meat out of the slow cooker and place it on a plate. Shred the meat using two forks. Skim off and throw away any fat from the juices you can, placing the meat back in the slow cooker afterwards, mixing well. Place the meat on the warmed tortillas, topping the meat with the cheese, tomato, cilantro and avocado. Fold it up to wrap** and serve with the remaining salsa.
*We decided to use some pico de gallo instead.
**It’s easier to eat this like a taco instead of a wrap. Maybe if the tortillas had been bigger we would’ve done wraps.
They called this a wrap but we call it delicious no matter how you eat it ! Even though we increased the cayenne, the other flavors still came through in the meat. The pico de gallo brought a freshness to the dish and the avocado added a nice creamy goodness. The salsa is already delicious all on its own so naturally it only made the wrap taste even better !
Recipe source unknown.
Take care everybody !