Tia Lety's Kitchen
2 - 3lb.boneless shoulder chuck roast,
•salt & pepper,
2Tbsp.HIll Country Fare Canola Oil,
1 jar (16 oz.)H-E-B Chipotle & Garlic Salsa Picante,
3largetomatoes, thin sliced,
3avocados, peeled & thin sliced,
2red onions, thin sliced,
1pkg. (30 ct.)H-E-B White Corn Tortillas,
1Heat 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 minutes.
2Add chipotle & garlic salsa picante and 1 cup water to Dutch oven, cover and place on lower oven rack. Bake for 2 hours or until meat is tender and falls apart easily.
3Place taco fillings on a platter and serve on white corn tortillas.
No Nutritional Information Available