Shredded Beef

3- to 3 1/4-pound boneless beef chuck shoulder or bottom round roast, cut into 4 large chunks

1 medium onion, quartered

3 whole cloves garlic, peeled

1 teaspoon salt

1/2 teaspoon pepper

2 T. Adobo Chilies

3/4 cup water

In slow cooker, place onion, chilies and garlic; top with beef chunks. Sprinkle beef with salt and pepper; add water. Cover and cook on low 9 to 9 1/2 hours or until beef is tender. (No stirring is necessary.)

Remove beef from cooking liquid; cool slightly. Meanwhile, strain cooking liquid; skim off fat. Set aside. Trim and discard excess fat from cooked beef. Shred beef with 2 forks.

Yield: 7 1/2 cups shredded beef


Tex-Mex Beef Wraps with Tomato Corn Salsa

Two-Way Shredded Beef

1 16-ounce jar thick and chunky salsa

4 tablespoons chopped cilantro

8 10-inch diameter flour tortillas, warmed

Chopped cilantro, garnish

For Tomato-Corn Salsa:

1 cup frozen whole kernel corn, defrosted

2 small tomato, chopped

2 tablespoon chopped cilantro

To make Tomato-Corn Salsa: In small bowl, combine Tomato-Corn Salsa ingredients with 2 tablespoons thick and chunky salsa; cover and refrigerate until ready to use.

To make wraps: In slow cooker's removable crock or 1 1/2-quart microwave safe dish, combine one portion shredded beef, remaining prepared salsa, and 2 tablespoons cilantro. Cover and microwave on high 7 to 8 minutes or until hot, stirring once.

Spoon 1/4 of beef mixture evenly over each tortilla, leaving 1 1/2-inch border on all sides. Top each with 1/4 cup Tomato-Corn Salsa. Fold right and left edges of tortilla over filling; fold bottom edge, then roll up jelly-roll fashion. Garnish with additional chopped cilantro; serve immediately.

Yield: 4 servings