2 - 3 lb. boneless shoulder chuck roast
• salt & pepper
2 Tbsp. HIll Country Fare Canola Oil
1 jar (16 oz.) H-E-B Chipotle & Garlic Salsa Picante
3 large tomatoes, thin sliced
3 avocados, peeled & thin sliced
2 red onions, thin sliced
1 pkg. (30 ct.) H-E-B White Corn Tortillas
Heat oven to 325°F. Season roast with salt and pepper to taste. Heat Cocinaware Dutch
Oven over high heat for 3 minutes. Add canola oil and roast. Brown on each side for 3 minu
Add chipotle & garlic salsa picante and 1 cup water to Dutch oven, cover and place on lowe
r oven rack. Bake for 2 hours or until meat is tender and falls apart easily.
Place taco fillings on a platter and serve on white corn tortillas.
No Nutritional Information Available
Tia Lety's Kitchen