ingredients
2 1/2 pounds chuck roast
Salt and freshly ground black pepper
2 cups low-sodium beef broth
1 cup salsa , your favorite kind, or substitute a can of diced tomatoes with green chiles
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
2 Tablespoons cornstarch + 2 Tablespoons waters , mixed together to make a cornstarch slurry
10- 12 flour tortillas , or 12-15 corn tortillas (warmed on a dry hot skillet first)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese