2 lb chuck roast
4 TB red wine vinegar
4 TB chili powder
1 TB red crushed chili peppers
2 tsp garlic powder
1 tsp garlic salt
2 tsp cumin
1 1/2 c beef broth + 1/4 c water (or 2 bouillon cubes & 1 3/4 c water)
I did mine in the crock pot & just let it slow cook all day. Then drain out with a slotted spoon & shred beef. Warm flour tortillas & spoon meat into tortilla & fold over & roll like a closed burrito.
You can deep fry them or brush them with melted butter & bake them in a 450 degree oven until golden brown.
Top with shredded cheese & microwave long enough to melt cheese. Top with preferred toppings: sour cream, guacamole, lettuce, salsa.....
For a bit more kick, double chili powder & crushed peppers
*Submitted by Audra Bennett
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