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,
1Place a large skillet over medium-high heat. Add in the oil. Sear the seasoned roast on all sides until a dark brown crust is achieved (approximately 4 minutes per side). It is ok to adjust heat, if pan starts to smoke.
2Transfer roast into a crock-pot set to medium high heat.
3Add the H-E-B Chipotle & Garlic Salsa Picante and cover.
4Allow the roast to cook for several hours until roast is fork tender and falls apart readily.
5Place taco fillings on a platter and serve on a white corn tortilla.
No Nutritional Information Available