3 lb. beef roast (I use boneless English cut chunk)
1 c. liquid (I use leftover coffee, water works too)
1 tsp. garlic salt
1 tbsp. cumin
1 tbsp. blackened red fish seasoning
1 (4 oz.) can green chilies
1 (8 oz.) jar green salsa (hot)
6-8 lg. tortilla shells
Oil for frying, about 2 inches deep
Extras for toppings:
Lettuce
Tomatoes
Salsa
Guaca mole
Black olives
Onions
Sour cream
Cheddar cheese

Cook roast in crock pot 5-7 hours with first 5 ingredients until tender. Cool on plate, reserving liquid. Shred meat. Add chilies and salsa. If less "heat" desired don't use all of or any of salsa. Make gravy out of juice using 1-2 tablespoons cornstarch in some water and add to boiling juice. Add enough gravy to meat mixture only to add some moisture to meat.

Put approximately 1/2 cup meat, some cheese if desired onto lower middle portion of tortilla. Fold sides in. Start at bottom and roll up keeping sides in from unfolding. Fry in oil, folded side down, using toothpicks to hold together if desired. Fry until brown and crispy. Top with toppings.