INGREDIENTS
5
lbs beef chuck roast (the flat kind -- I had to buy 2 roasts to get 5 lbs)
salt and pepper (coarse texture preferred)
1 tbsp
oil (canola/vegetable)
1 cup
low-sodium beef broth
3 tbsp
shortening or coconut oil
3
medium onions, chopped
1/4 cup
all-purpose flour
1 4 ounce can
diced green chiles
14 oz
green chili salsa (I used Herdez Salsa Verde)
1 tsp
garlic powder
2 tsp
salt
1 tsp
cumin
20
taco size flour tortillas
2 cups
+ oil (canola/vegetable), for frying