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Ingredients
  • 1 beef Shoulder Roast Boneless or Bottom Round Rump Roast (2-½ to 3 pounds)
  • 1 medium onion, quartered
  • 3 teaspoons minced garlic
  • ¾ cup water
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 jars (16 ounces) chunky salsa, divided
  • 8 flour tortillas (10-inch diameter), warmed
  • Fresh cilantro (optional)
  • subheading: Tomato-Corn Relish:
  • 1 cup frozen corn, defrosted
  • 1 cup chopped fresh tomato
  • 2 tablespoons chopped fresh cilantro
Steps
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