INGREDIENTS
2 lb
chuck roast
salt and pepper
2 cups
low-sodium beef broth
2 tbsp
apple cider vinegar
1 cup
your favorite salsa
1 tsp
ground cumin
1 tsp
chili powder
1 tsp
onion powder
1 tsp
garlic powder
2 tbsp
cornstarch mixed with 2 tablespoons water to make a "slurry"
10
large flour tortillas
1 cup
shredded cheddar cheese
1 cup
shredded Monterey Jack cheese