The problem with my Grandpa's recipes is that he never measured anything. He taught my mom to cook that way, and that is how I was taught. This recipe is too good not to share, so I will do my best.
2 1/2 lb beef roast
1 cup of water
1 medium sized onion- diced
2 cloves of minced garlic
1 to 2 TBSP cumin
1/2 -1 TBSP chili powder
3 - 7 ounce or 4 -4 ounce cans of chopped green chilies
salt to taste
red pepper flakes to taste
2 tsp of corn starch
around 10 large flour tortillas
grated cheddar cheese
In a crock pot place your roast,(you do not need to brown the roast first), water, diced onion, garlic, cumin, and 2/3 of your green chilies. (2 - 7 ounce cans, or 3 - 4 ounce cans)
Cook that on high for about 6 to 7 hours, or until the meat easily shreds.
Shred your beef. Stir in the last can of green chilies. Add your salt to taste, red pepper flakes, and any additional chili powder, or cumin you feel it needs. Stir in the corn starch and incorporate it evenly.
Place about 1/2 cup of your meat mixture across the middle of one flour tortilla and roll the tortilla up. Top with cheddar cheese and microwave for 30 seconds, letting it melt. Top that with shredded lettuce, diced tomatoes, sour cream, and salsa, if desired.
I serve this with Mexican rice, and homemade beans.
I usually split this recipe in to 2. I freeze the leftover meat and use at a later date to make chimichangas. Another yummy dinner!