-
1
In a bowl mix together salt, pepper, chili powder, granulated garlic, cumin and oregano.
-
2
Rub mixture all over beef roast to completely coat.
-
3
In a large pan heat olive oil.
-
4
Brown roast on all sides, about 5 minutes per side.
-
5
Place in slow cooker.
-
6
Add onion and garlic.
-
7
Pour in water and beef broth.
-
8
Cover and cook for 8 hours.
-
9
Remove from slow cooker and shred.
-
10
Preheat oven to 350 degrees.
-
11
Spray baking sheet with non-stick spray.
-
12
Heat 2 tablespoons canola oil in a small skillet over medium-high heat.
-
13
Once hot, fry each tortilla one at a time until soft, about 30 seconds per side (you want them soft so that you can roll them).
-
14
Add more oil if needed.
-
15
Transfer to plate using a paper towel to separate each tortilla.
-
16
To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed.
-
17
Place on prepared baking sheet.
-
18
Repeat until all are rolled.
-
19
Bake in oven for 15 -20 minutes or until ends start to brown.
-
20
Remove and sprinkle cheese on top.
-
21
Turn oven setting to broil and broil for 2-3 minutes or until cheese melts.
-
22
Remove from oven.
-
23
Top with shredded lettuce and guacamole.
-
24
Serve with salsa for dipping.
