Ingredients

The following ingredients have 12 Servings
  • 1 pound beef ((recommend using stew meat or chuck roast))
  • 1 tablespoon taco seasoning
  • 1 medium onion (roughly chopped)
  • 4 ounces canned chopped green chilies
  • ⅔ cup salsa ((your choice of hot, medium, or mild))
  • ⅓ cup water
  • 12 corn tortillas
  • ½ small red onion
  • Pinch of salt
  • Pinch of sugar
  • Red wine vinegar
  • Fresh chopped tomato
  • Fresh cilantro

Instruction

  • Add the beef to the slow cooker and sprinkle with the taco seasoning, tossing to coat.
  • Peel and chop the onion roughly and add it on top of the seasoned meat.
  • Add the green chilies with their liquid, the salsa, and water.
  • Cover and cook on high for 2 hours.
  • After two hours, stir the mixture and turn the slow cooker down to low. Cook for an additional 3-4 hours.
  • Remove the meat from the slow cooker and use two forks to shred it. Return the meat to the slow cooker and continue cooking for another 30 minutes.
  • An hour or two before serving, thinly slice the red onion. Combine it in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow it to stand until ready to serve.
  • When ready to serve, heat the tortillas in the oven or in a skillet on the stovetop. Garnish with the marinated red onions, chopped fresh tomatoes, and fresh cilantro.