Cook unsalted meat, green chiles, chili salsa,
cumin, garlic salt, onions and shortening in
crockpot or slow 8 to 10 hours until meat can be
shredded with fork.
Drain juices and place in saucepan with flour and
salt; thicken and pour over shredded meat.
Place flour tortillas on flat surface, butter,
heat and cover with cheese until cheese melts.
Add meat mixture and picante sauce. Fold and
sprinkle with cheese.
Originally Submitted
10/10/2017
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