Ingredients
2 beef sirloin tip roasts (3 pounds each)4 cans (4 ounces each) chopped green chiles1 medium onion, chopped3 medium jalapeno peppers, seeded and chopped3 garlic cloves, sliced3 teaspoons chili powder1-1/2 teaspoons ground cumin1 teaspoon salt-free seasoning blend, optional1 cup reduced-sodium beef broth24 fat-free flour tortillas (8 inches), warmedOptional: Chopped tomatoes, shredded lettuce and shredded reduced-fat cheddar cheese
Preparation
Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender.
Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth.
Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.
