One of my favorite recipes to make! I learned this recipe from a cookbook clear back in the 80's. I make it mostly in the summer.
put a beef (any cheap cut will work, rump, or chuck is what I usually use.) roast in crockpot with about 16oz. of salsa (great way to use up the homemade salsa) - let cook on low for about 6 to 7 hours or until the roast will shred. take out and save some of the liquid to keep the shredded roast from drying out. Shred roast.
* put about 2 to 3 Tbsp. (or more if you like) in the middle of flour torilla and tuck ends and roll up. Place in frying pan with oil that is already hot and fry until golden brown. Serve warm with shredded cheddar cheese or cheese of your choice, salsa, sour cream, chopped tomatoes, guacamole and onions, And enjoy!
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