*1 1/2 pounds sirloin tip roast
*1/4 cup water
*1 cup beef broth
*1 tablespoon red wine vinegar
*1/2 - 1 tablespoon chili powder
*1/4 - 1/2 tablespoon ground cumin (use gluten free if needed)
*1/2 tablespoon ground oregano
*1 teaspoon butter
*1 medium onion, chopped
*2 garlic cloves, minced
*2 tablespoons chopped green chile peppers
*1/2 tablespoon all-purpose flour (use rice flour for gluten free)
*1 cup sour cream
*1 teaspoon cumin (use gluten free if needed)
*1 teaspoon oregano
*2 cups shredded Monterey Jack cheese, divided
*8 flour tortillas (use corn tortillas for gluten free)
*1 cup salsa (optional)
~Place roast in a large stock pot that has a tight fitting lid.
~Pour 1/4 cup water over roast.
~Cover, and simmer on low for 30 minutes.
~Turn heat up to medium/high, and brown the roast.
~Once the water boils away, add the beef broth, vinegar, chili powder 1/2 tablespoon cumin, & 1 tablespoon oregano.
~Cover with lid, and reduce heat to low.
~Simmer for 3 hours, or until roast falls apart.
~Remove roast from pot, let sit for 10 minutes.
~Take two forks shred beef.
~In a large skillet, sauté the onion, green chilies & garlic in butter, until soft not browned.
~Mix in flour.
~Stir constantly for 2-3 minutes.
~Mix in sour cream, 1 1/2 cups Monterey Jack cheese, 1 teaspoon cumin, 1 teaspoon oregano.
~Cook on low for 10 minutes, stirring often.
~Set aside and let cool for about 10 minutes.
~Preheat oven to 375 degrees.
~Spread sour cream mixture down the center of each tortilla.
~Spread beef mixture.
~Roll up and place seam side down in a 9x13 inch baking dish.
~Pour sala over tortilla wraps.
~Sprinkle remaining Monterey Jack cheese.
~Bake in pre-heated oven for 30 minutes.
-Cook meat in slow cooker on low for 8 hours.
-Substitute flour tortillas for corn tortillas.
`Keep the broth from the roast to make taco soup with.