Mexican Shredded Beef Wraps
The first time I served these wrap sandwiches was at the party following my son’s baptism. Everyone liked them so much that it’s become one of my go-to slow-cooker recipes. —Amy Lents, Grand Forks, North Dakota
Ingredients
- 1 small onion, finely chopped
- 1 jalapeno pepper, seeded and minced
- 3 garlic cloves, minced
- 1 boneless beef chuck roast (2 to 3 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (8 ounces) tomato sauce
- 1/4 cup lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 6 flour or whole wheat tortillas (8 inches)
- Optional toppings: Torn romaine, chopped tomatoes, sliced avocado and sour cream
Reviews
This sounds really good! UT here in Texas we call'um "burritos "??
Excellent! Try making it in a pressure cooker -- 35 to 40 minutes at pressure, natural cool-down pressure release.
I love shredded Mexican roast. This recipe was so flavorful and moist. I will definitely make again. I love slow cooker meals. My family approved!
This sounds really good! I will review it after I try it. Can't wait!