INGREDIENTS
3 lb
beef chuck roast
1 1/2 cups
beef broth
2 tbsp
apple cider vinegar
1 cup
salsa
1 tsp
ground cumin
1 tsp
chili powder
1 tsp
onion powder
1 tsp
garlic powder
1 tsp
salt
1/2 tsp
pepper
2 tbsp
cornstarch
3 tbsp
water
10 6-inches
corn tortillas
1 1/2 cups
shredded mexican cheese blend