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Add a photoServings: 12
Ingredients
- 3 pound beef roast (I use boneless English cut chunk)
- 1 c. liquid (I use leftover coffee, water works too)
- 1 teaspoon garlic salt
- 1 tbsp. cumin
- 1 tbsp. blackened red fish seasoning
- 1 (4 ounce.) can green chilies
- 1 (8 ounce.) jar green salsa (warm)
- 6-8 lg. tortilla shells
- Oil for frying, about 2 inches deep
- Extras for toppings:
- Lettuce
- Tomatoes
- Salsa
- Guaca mole
- Black olives
- Onions
- Lowfat sour cream
- Cheddar cheese
Directions
- Cook roast in crock pot 5-7 hrs with first 5 ingredients till tender. Cold on plate, reserving liquid. Shred meat. Add in chilies and salsa. If less "heat" desired do not use all of or possibly any of salsa. Make gravy out of juice using 1-2 Tbsp. cornstarch in some water and add in to boiling juice. Add in sufficient gravy to meat mix only to add in some moisture to meat.
- Put approximately 1/2 c. meat, some cheese if you like onto lower middle portion of tortilla. Fold sides in. Start at bottom and roll up keeping sides in from unfolding. Fry in oil, folded side down, using toothpicks to hold together if you like. Fry till brown and crispy. Top with toppings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 163g | |
| Recipe makes 12 servings | |
| Calories 276 | |
| Calories from Fat 124 | 45% |
| Total Fat 13.81g | 17% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 170mg | 7% |
| Potassium 444mg | 13% |
| Total Carbs 9.76g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.11g | 1% |
| Protein 26.95g | 43% |
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