• 1 1/2 pounds cross rib roast*
  • 1/2 cup meat drippings or beef broth
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 4 10" flour tortillas
  • 1. Cook roast in crock pot on low 4 hours, or until meat can be easily shredded. Remove meat and shred.
  • 2. Pour drippings from crock pot into measuring cup. Add enough water to make 1/2 cup broth. (Or use 1/2 cup beef broth.) Pour into medium pot and heat.
  • 3. Whisk in flour and salt. Cook until thickened and stir into the shredded beef.
  • 4. Place scant 1/2 cup meat mixture on each tortilla.
  • 5. Fold bottom of tortilla up and sides in. Fold top down and secure with toothpick.
  • 6. Fry in 1/2" deep hot oil until golden brown, then turn over and brown other side. Drain.
  • 7. Serve with fresh tomatoes or canned diced tomatoes, jalapenos, shredded lettuce, grated cheese, sour cream, guacamole or salsa.
  • 4

*Substitute leftover pot roast, shredded.