Shredded Beef Taquitos
Pour water, taco seasoning and salsa in the bottom of crock pot.
Gently place roast into crock pot
Pour jar of salsa over the roast. Then pour in 1 cup of water. No need to stir.
Cover and cook on low for 6-8 hours or on high for 4-6 hours
Take meat out and shred with a fork.
At this point the roast should be very tender so it should be fairly easy to shred.
Discard any fatty pieces.
Dump out the remaining liquid that is in the slow cooker.
Note: I like leave about 1/2 cup of the cooking liquid in the crock pot.
Then put the shredded meat back into the slow cooker.
Give it a stir. Then cover and cook on high for 15-20 minutes while you warm the tortillas.
Spoon roughly two tablespoons of meat into each tortilla and roll up and hold closed with a toothpick.
Heat some oil in a pan and lay them flap side down in the pan.
Fry until golden brown and remove and lay on a paper towel to drain the excess oil
Serve with guacamole, sour cream, cheese, or whatever you like!