Ingredients
1 teaspoon salt 2 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon coriander 2 pounds top round roast 1 tablespoon olive oil 1 8-oz. can tomato sauce 1/2 chipotle chile in adobo sauce, seeded and finely chopped 4 cloves garlic, finely chopped 12 corn tortillas Preparation 1. Combine salt, chili powder, cumin and coriander; rub all over roast. Warm oil in a large heavy pot over medium-high heat. Sear meat on both sides, about 4 minutes total. 2. Place meat in slow cooker. Mix tomato sauce, chipotle and garlic; pour over meat. Cover and cook on low until fork-tender, about 6 hours. Shred meat, combine with enough sauce to moisten, and serve with tortillas. |
thanks!
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Ummmm Sounds yummy!
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Thanks
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