3-pound arm roast
Water
1 1/2 cups coarsely chopped green chile
1 tomato, chopped
1/2 onion, diced
1/2 teaspoon garlic powder
6 to 8 flour tortillas
Chopped tomatoes
Shredded lettuce
Cheddar cheese as needed
Sour cream (optional)
Place the roast in a large pan with water to cover and simmer until tender and the meat begins to fall apart, about 3 to 4 hours. Remove the roast from the pan, remove the fat and bone, and shred the meat by hand or with a fork.
Return the meat to the pan, add the remaining ingredients, stir well, and simmer until all the liquid has been absorbed by the meat. Place the meat in a large flour tortillas with the tomato, lettuce, cheese, and sour cream, if used.
Servings |
6 to 8 |
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