Tacos

1 large chuck roast (fat is good)
1 can stewed tomatoes
garlic salt
paprika

flour tortillas

Place roast in a roasting pan and dump the tomatoes with the juice on top and around the meat. Sprinkle desired amount of garlic salt and paprika on top of the meat.

Cover with foil. Bake at 325, checking at 3 hours. If the meat falls apart when a fork is stabbed in it, it's done. The meat has to shred! If the meat does not shred, stick it back in the oven until it does.

After removing the fat and shredding the meat, heat a flat pan with a bit of vegetable oil on it. Place meat inside of tortilla and fold in half, fry for a bit on each side. Continue until meat or tortillas are gone, or you have enough.

Toppings:
refried beans
lettuce
sliced olives
tomatoes
shredded cheese
salsa or taco sauce
onions
guacamole
sour cream