Rio Grande Beef Wraps
Makes 8 servings

Prep Time: 5 minutes
Cooking Time: LOW 9 to 9-1/2 hrs. or HIGH 5 to 5-1/2 hrs.

Ingredients

• 1 boneless chuck shoulder roast or bottom round rump roast (about 3 pounds)

• 1 medium onion, cut into quarters

• 3 cloves garlic, peeled

• 3/4 cup water

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 jars (16 ounces each) prepared chunky salsa with cilantro

• 8 flour tortillas, warmed

• Fresh cilantro

• Tomato-Corn Relish

  • 1 cup frozen corn, defrosted

  • 1 cup fresh tomato, chopped

Directions:

1. You want to cut the beef pot roast into 4 even pieces. Place onion and garlic in slow cooker and top with beef. 
2. Next, add the water, salt and pepper. Cover and cook on LOW for 9 to 9-1/2 hours or on HIGH for 5 to 5-1/2 hours or until beef is fork-tender. (You do not want to stir during cooking.)
3. Remove beef and cool slightly. Strain cooking liquid and skim fat. 
4. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish and add 1/2 cup cooking liquid.
5. Combine relish ingredients in medium bowl and stir in 1/4-cup salsa.
6. Add remaining salsa to beef and mix well. 
7. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
8. Top each tortilla with 3/4-cup beef mixture. Top beef with about 1/4 cup salsa. 
9. Fold right and left sides of tortillas over filling; fold bottom edge up. Garnish with cilantro, if desired.