1 chuck roast
2 lg. Spanish onions
About 3 cloves garlic
1 tbsp. oil
1/8 tsp. cumin
3 lg. tbsp. mild red chili powder
1 can chopped green chiles

Brown roast and cover with water. Cook slowly until roast falls apart (about 3 1/2 hours). Cut up or pull apart with forks. Should be stringy. Leave it moist with some broth. Add rest of ingredients and cook another 30 minutes.

Roll into tortillas - add grated Cheddar cheese if desired. Optional: Sour cream, chopped tomatoes, chopped green onion spread on top. Enjoy!