INGREDIENTS
•
3 C cooked, shredded beef roast
•
4oz green chilies, undrained
•
1/4-1/2 t minced chipotle pepper in adobo sauce (I do 1/4 for mild spiciness)
•
3 t adobo sauce from the canned chipotle peppers (see below for note)
•
1 t garlic powder
•
1 t coriander
•
1/2 t cumin
•
1 t chili powder
•
zest from one lime
•
1 T fresh lime juice
•
1 package peperjack cheese
•
6″ white corn tortillas (about 20) I decied I like white corn torillas WAY better than yellow.
•
olive oil or cooking spray
•
kosher salt