Southwest Beef Wraps
|1 boneless beef chuck shoulder pot roast or bottom round rump roast (3 to 3-1/2 pounds)
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 tsp. salt
1/2 tsp. pepper
2 jars (16 oz. each) prepared chunky salsa with cilantro
8 flour tortillas (10-inch diameter), warmed
Fresh cilantro (optional)
1 cup frozen corn, defrosted
1 cup chopped fresh tomato
2 Tbsp. chopped fresh cilantro
Cut beef pot roast into 4 even pieces. Place onion and garlic in 4-1/2- to 5-1/2-quart slow cooker; top with beef. Add water, salt, and pepper. Cover and cook on high 5 to 5-1/2 hours, or on low 9 to 9-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid. Add remaining salsa to beef; mix well. Cover and microwave on high 8–10 minutes or until heated through, stirring once. Combine relish ingredients in medium bowl; stir in 1/4 cup salsa. Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.
Makes 8 servings.