TIME: Prep: 20 min. Cook: 8 hours + cooling
2 boneless beef top sirloin roasts (3 pounds each)
4 cans (4 ounces each) chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves, sliced
3 teaspoons chili powder
1-1/2 teaspoons ground cumin
1 teaspoon salt-free seasoning blend, optional
1 cup reduced-sodium beef broth
24 fat-free flour tortillas (8 inches), warmed
Chopped tomatoes, shredded lettuce and reduced-fat cheddar cheese, optional
Trim fat from roasts; cut meat into large chunks. Place in a 5-qt. slow cooker. Top with chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend if desired. Pour broth over all. Cover and cook on low for 8-9 hours.
Remove beef; cool slightly. Shred with two forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese if desired. Fold in ends and sides. Yield: 2 dozen.