2 pounds boneless beef chuck roast, trimmed of fat
2 scrubbed sliced carrots
1 sliced onion
Place the roast, onions and carrots in a 6 quart casserole.
Add just
enough water to cover about 1/2 inch of roast. cover the pan
and
cook at 350 degrees for 1-1/2 to 2-1/2 hours depending on the cut
of the beef. When the beef is very tender, remove from the pan and
cool. Using two forks, help your child shred the beef.
Step two:
Shredded cooked beef
1 red pepper chopped
2 tbls fresh chopped cilantro
1/4 cup fajita marinade
1/4 cup mild chilies
1/2 cup sour cream
8 flour tortillas, warmed in a frying pan on the stove top.
In a large frying pan over medium heat, place the beef, red pepper,
cilantro, marinade and chilies. Stir to combine and heat the
mixture
until warmed through. Meanwhile, tortillas can be wrapped
in foil
and heated in the oven or briefly dropped onto a hot griddle or
frying pan until warm. Place a portion of the meat mixture on a warm
flour tortilla. Top with a dollop of sour cream and roll up before
eating.