a variety of shredded cheeses that include Monterey or Pepper Jacksharp Colby
sour cream
chopped black olives
additional salsa
purchased or homemade tortillaseither corn or flour
Tortillas
2cupsof flour
3teaspoonsbaking powder
1teaspoonsalt
½cupvegetable shortening
1cupwater
Instructions
Place one, whole washed hot pepper in bottom of crock-pot.
Place FROZEN roast on top of pepper.
Cover with 2 cups of your favorite salsa. Cook on high for 8-10 hours or on low for approximately 20 hours.
Shred meat with a fork and use as filling for burritos, tacos, enchiladas, or any other shredded beef recipe.
Shredded Beef
Mashed pinto beans (with bacon-yum!) and Spanish rice are great sides with this main entree. Both sides are economical and easy dishes to prepare. The mashed pinto beans are self-explanatory. For the Spanish rice, just lightly brown short grain rice in vegetable shortening; add minced onion. Sprinkle in cumin, garlic, salt and pepper to taste. Cover with water and cook slowly, until dry.
Tortillas
Mix all ingredients.
Make small balls, about 1 ½ inches.
Roll out on floured surface.
Cook over medium heat on griddle or in frying pan, until lightly browned on each side.