Beef Tacos

Ingredients

  • 1 Chuck Roast
  • 1 Pace Picante Salsa small jar
  • 1 Cup Beef Broth or 1 1/2
  • 1/2 Tbsp Beef Bullion * for more flavor if needed
  • 1 pkg Small Corn Tortillas
  • 3 Tbsp Vegetable Oil
  • 1/2 Cup Cumin * enough to cover the roast

Steps

  1. Cover the roast completely with cumin, ensuring all parts are coated. You may not need to use all of it. Set roast in CrockPot
  2. Pour in jar of salsa, making sure to NOT completely cover it. It should not be drowing the roast, but just basically filling up the empty space around the roast. Add beef broth (and optionally beef bouillon)
  3. Set CrockPot to high and let cook for 3 to 4 hours
  4. Heat vegetable oil in frying pan. Quickly cook (3 - 5 seconds per side) the corn tortillas. Sprinkle lightly with salt directly after removing from oil.