1. Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork. 2. Reserve broth. Shred meat into 3 quart saucepan. 3. Add broth, onion, tomatoes, chiles, and salsa. 4. Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth. 5. Bring to boil and heat through, until onion is translucent. 6. Put mixture in center of warmed tortilla and fold. ---------------------------------------------------------------------------
Nutrition
Ingredients
