2 lb boneless chuck or other pot roast
1 jalapeno chile, seeded and finely chopped
1 garlic clove, crushed
1 tsp beef bouillon granules or 1 beef bouillon cube
1 onion, chopped
1/2 tsp chili powder
1/2 tsp ground cumin
2 tbsp chopped fresh cilantro
1/2 tsp salt
1 (16 oz) can refried beans, heated
6-8 (12 inch) flour tortillas, warmed
Trim fat from beef and discard. In a slow cooker, combine meat, chile, garlic, bouillon, onion, chili powder, cumin, cilantro and salt. Cover and cook on LOW 8 hours or until meat is very tender. Remove meat from slow cooker. With 2 forks, shred meat; combine with 3/4 cup cooking juices. Spread warm tortillas with refried beans. Add shredded beef. Fold over tortillas sides, then roll up. Serve warm.
There were a lot of great flavors in roast (cilantro, cumin, garlic, jalapeno). It turned out well and was quite tasty. I spread warmed bean dip on my tortillas and added fresh tomatoes from the garden (notice I didn’t say my garden…it was my neighbors). Very yummy. 3 stars.