This flavorful beef filling can also be used in tacos or enchiladas. If you choose to make enchiladas, the blended liquids can serve as your enchilada sauce.

3 pounds beef sirloin tip or chuck roast
2 4 oz cans cans chopped green chilies
1/2 medium onion, chopped
3 large jalapeno peppers, seeded and chopped
3 cloves garlic, minced
1 1/2 tsp chili powder
3/4 tsp ground cumin
1 tsp kosher salt
1 cup beef broth
12 8 inch flour tortillas, warmed
Chopped tomatoes, shredded lettuce, sour cream and shredded cheddar cheese, optional

1. Trim all visible fat from the roasts and cut the meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chilies, onion, jalapenos, garlic, chili powder, cumin and salt. Pour broth over all and stir to combine. Cover and cook on low for 8-9 hours or until meat is tender.
2. Remove the beef and cool slightly. Shred with two forks. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker to heat through.
3. Using tongs to drain excess liquid, place about 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce, sour cream, and cheese if desired. Fold in ends and sides of the tortilla to form a package, then serve.
4. Note: Wear disposable gloves when cutting hot peppers as the oils can burn skin. Avoid touching your face.

Servings: 12