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Ingredients
  • 2 ½ pounds chuck roast
  • salt and freshly ground black pepper
  • 2 cups low-sodium beef broth
  • 1 cup salsa , your favorite kind, or substitute a can of diced tomatoes with green chiles
  • 1 ½ teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 2 Tablespoons cornstarch 2 Tablespoons waters , mixed together to make a cornstarch slurry
  • 10 to 12 flour tortillas , or 12 to 15 corn tortillas (warmed on a dry hot skillet first)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
Steps
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