The first time I served these wraps was at my son’s baptism celebration. I made a double batch and fed a crowd of 20. The tender beef can also be served on buns.
—AMY LENTS GRAND FORKS, ND
PREP: 20 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
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 and sliced avocado
1. Place onion, jalapeno and garlic in a 4-qt. slow cooker. Sprinkle roast with salt and pepper; place over vegetables. In a small bowl, mix tomato sauce, lime juice, chili powder, cumin and cayenne; pour over roast.
2. Cook, covered, on low 6-8 hours or until meat is tender. Remove roast; cool slightly. Shred meat with two forks; return to slow cooker. Serve beef on tortillas with toppings of your choice.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.