Hello! Sorry I have been gone for so long, but now I’m back and ready to get back on the food train! Hope you all are having a great summer, and I have seen by the looks on some children’s faces (sad look) that school is getting ready to start. However, that means it’s time for some fall like meals and the crock pot is just one way to go! This recipe has a great balance of spice and sauce…I absolutely love this dish! I will definitely be making this again! Hope you enjoy!
*One tip: you can make sure to cut back on the broth if you’d like, seems more soupy than I prefer. ENJOY!
Makes: 4 servings (2 wrapped tortillas per serving)
Here’s what you’ll need:
2 lb. beef chuck roast
1 cup white wine
2 Tbsp red pepper flakes
1 onion, cut into large chunks
1 red bell pepper, cut into strips
3-4 cups beef broth (I used 4 beef bouillon cubes and 4 cups of water)
4 Tbsp chili powder
4 Tbsp cumin
2 Tbsp garlic powder
salt and pepper (to taste)
flour tortillas (preference is yours)
- Shredded Lettuce
- Sour Cream or Greek Yogurt
- Cheese Sauce
- Raw chopped onions
Begin by putting the chuck roast in the crock pot along with bouillon cubes…..
Add garlic powder, chili powder, and salt & pepper to taste….
Cut up bell pepper and onion, add to crock pot….. and add the red pepper flakes
Put lid on top and let cook on LOW for 8-10 hours…..
Hmm… waiting and smelling this amazing blend of spices is making me anxious! Let’s just fast forward 10 hours…shall we?
This is where we pulled (shredded) the beef apart…set it in another bowl and spoon some of the sauce over the beef (add as much sauce as you like, discard the rest), I got too excited, I forgot the pic! Any way, place your selected amount in the tortilla and top with your choice of toppings!
Here is the final masterpiece! Mmm! Arriba!