Leftover Steak Green Chili Burros Slow Cooker

• 2 1/2 - 3 cups steak (leftover beef or pork steak or roast)
• 1/2 cup onion (chopped)
• 1/2 cup beef broth
• 1/4 teaspoon cumin
• 1/2 teaspoon red chili powder
• 1/4 teaspoon garlic (chopped or smashed)
• 1 (4 ounce) can green chilies (diced)
• 2 tablespoons flour
• 2/3 - 1 cup beef broth
• sea salt & freshly ground black pepper
• 3 (10 inch) flour tortillas
• 1/2 cup cheese (jack,longhorn, whatever you have-shredded)

1. Chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
2. In a medium sized skillet add 1 T. olive oil and flour, cook over medium meat until it begins to thicken (about 3 min.).
3. Add meat drippings and remaining beef broth to equal 2/3 cup (you may need to add more if the sauce is too dry.
4. While cooking the sauce; add in cumin, red chili powder, garlic, green chilis, sea salt and fresh ground black pepper to taste. If the sauce isn't spicy enough for you; add cayenne now.
5. Cook the sauce until it begins to thicken (about 3-4 min.) add in meat; mix to heat though.
6. Heat tortillas on a griddle till nice and pliable; fill with meat mixture; add a tablespoon full or so of cheese, roll burro style.
7. Ole!

beef, onion, beef broth, cumin, red chili powder, garlic, green chilies, flour, beef broth, salt, flour tortillas, cheese

Taken from www.food.com/recipe/leftover-steak-green-chili-burros-slow-cooker-450699 (may not work)