Yield: 1 Servings
|2 pounds||Chuck roast; boneless, trimmed|
|1||Jalapeno chile pepper; seeded and chopped|
|1||Clove garlic; crushed|
|1 teaspoon||Beef bullion granules; (1 cube)|
|1 medium||Onion; chopped|
|½ teaspoon||Chili powder|
|½ teaspoon||Ground cumin|
|2 tablespoons||Fresh cilantro leaves; (or 2 tsp. dried)|
Place beef in crockpot with next 8 ingredients. Cook on low 8 hours or until tender.
Remove meat and shred. Combine with ¾ cup cooking juices.
Spread warm tortilla with warm beans and beef. Top as desired and serve.
Serve with mexican rice and torilla chips.
TALK TKL Chat Room Recipes - 02-03-98 Recipes from The Kitchen Link, Posted to MM-Recipes Digest by "jack lewis" <jlewis@...> on Aug 12, 98, converted by MM_Buster v2.0l.