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© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker, place meat, undrained tomatoes, onion, chipotles, oregano, garlic, salt and cumin.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove meat from slow cooker; reserve cooking liquid. Using two forks, pull meat apart into shreds. Stir enough of the reserved cooking liquid into meat to moisten.
To serve, spoon meat just below centers of tortillas. If desired, top with cheese and pico de gallo. Roll up tortillas.