3-4lb chuck roast
1 large white onion (Julian)
2Tbls butter
2 cups beef stock
2 cloves of garlic
small can of green chilies
1/2 tsp cayenne
2 tsp chili powder
1 tsp cumin
1 tsp kosher salt
1 tsp coarse pepper
1/4 cup chopped cilantro
1 cup lime juice
Fajita size flour tortilla
Colby or Pepper Jack cheese

S&P the beef, brown on all sides in olive oil.

Then put beef in crock pot.

In same skillet add butter and onions and let those cook down just a little bit. Then add beef stock, garlic, green chilies, cumin, cayenne, chili powder, salt, and pepper. Stir and let simmer, and finally add to the crock pot over the top of the beef and add chopped cilantro and lime juice as well. Slow cook for 6 to 8 hours.

Make Pico de Gallo for later.

Get your griddle hot.

Remove the beef from the crock pot and shred in a bowl, set that aside

Strain some onions and chilies out of the broth in the crock pot and place in a bowl and set aside.

Oil your hot griddle, place your shredded cheese directly on the griddle, dip your flour tortilla in the beef broth and let soak for about 3 to 5 seconds, then place that directly over the top of the cheese. After about 20 seconds on a hot griddle, scoop and flip the tortilla, the cheese should stick to the tortilla.

With a gloved hand or tongs place beef and onion chili mix in your tortilla and grill on both sides.

Top with table cream, Pico de Gallo and a fresh avocado.