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© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine garlic powder, salt, oregano, coriander, cumin, ground ancho (or chili powder) and cinnamon; set aside. Trim fat from roast. Cut meat into 2-inch pieces. Add meat to spice mixture; toss gently to coat.
Heat oil in a large skillet over medium-high heat. Cook meat, one-third at a time, in hot oil until brown. Using a slotted spoon, transfer meat to a 4-1/2- or 5-quart slow cooker. Add bay leaves. Pour broth over meat.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Using a slotted spoon, remove meat from cooker, reserving cooking liquid. Remove and discard bay leaves. Using two forks, pull meat apart into coarse shreds. Return shredded meat to the cooker; stir in lime zest.
To serve, spoon meat mixture onto tortillas; add desired toppings. Fold the bottom of each tortilla up over the filling. Fold in sides; roll up tortilla.