1poundbeef(recommend using stew meat or chuck roast)
1medium onionroughly chopped
4ouncescanned chopped green chilies
⅔cupsalsa(your choice of hot, medium, or mild)
For the Onions:
½small red onion
Red wine vinegar
Fresh chopped tomato
Add the beef to the slow cooker and sprinkle with the taco seasoning, tossing to coat. Peel and chop the onion roughly and add it on top of the seasoned meat. Add the green chilies with their liquid, the salsa, and water.
Cover and cook on high for 2 hours. Stir. Turn the slow cooker down to low and cook for an additional 3-4 hours.
Remove the meat from the slow cooker and, using two forks, shred it. Return the meat to the slow cooker and continue cooking for another 30 minutes.
An hour or two before serving, thinly slice the red onion. Combine in a small bowl with the sugar, salt, and enough red wine vinegar to just cover the onions. Allow to stand until ready to serve.
When ready to serve, heat the tortillas in the oven or in a skillet on the stovetop. Garnish with the marinated red onions, chopped fresh tomatoes, and fresh cilantro.