1   28-ounce can Red Chile Sauce (I used mild)

3 beef bouillon cubes

2 tablespoons Chili Powder  ( The recipe calls for up to 1/4 cup….but your call.  Some like it HOT )

1 Tablespoon ground cumin

1 tablespoon Oregano Leaves

2 Teaspoons onion powder

1 teaspoon garlic powder

1 teaspoon finely ground black pepper

5 pounds chuck roast, trimmed of most visible fat.

1/4 cup Masa Harina.   ( I really didn’t know what this was, but it was in the store near the corn meal section)

flour and/or corn tortillas

olive oil

a cereal bowl full of shredded cabbage

1 lime,  cut into wedges

2 avocados, diced

7 quart crock pot

HOW TO:  Add everything EXCEPT the chuck roast, lime, cabbage, avocado, tortillas, olive oil and that Masa Harina into the crock pot. 

Cut the roast up and remove the chunks of fat to the best you can. Then add it to the crock pot.  Cook for at least 7 hours.  Remove the Meat and shred.  Set aside.  Add the Masa Harina to the crock pot and stir till blended.  Return the shredded meat to the crockpot and cook for at least another hour. (I think I cooked it a total time of around 10 or so hours).  So, it’s o.k. to cook longer than 8 hours.

When you’re about to eat, heat the corn tortillas in a bit of oil.  Serve with the shredded cabbage, lime and avocado.