Take your tacos to the ultimate level with these Double Decker Steak Tacos.  Two soft tortillas glued together with melted cheese and then topped with a tender slow-cooked chuck roast, crunchy shredded cabbage, salsa, red onion, cilantro and lime.  Taco heaven.

Ingredients:

3 lb chuck roast

1 large yellow onion

3 Tbsp of chili powder

3 Tbsp of cumin

3 Tbsp of paprika

1- 28 oz can of plum tomatoes

1 bottle of Mexican Beer

10 small soft tortillas

3 cups of shredded cheddar cheese

non-stick spray

2 cups of shredded cabbage slaw

1 jar of chunky salsa

1/2 red onion, diced

1/4 fresh cilantro, chopped

2 limes, quartered

Place the chuck roast in a slow cooker.  Add onion, spices, tomatoes and habenero pepper.  Pour one bottle of beer over all ingredients and cook 6 hours.

Pull the chuck roast into shredded bites.

In a skillet over medium heat, spray non-stick oil and place a flour tortilla directly on the skillet.  Top with cheese.  Place a second flour tortilla on top and allow to heat until cheese starts to melt.  Flip to warm the other side of the tortilla.  Make sure not to cook too long as you want the tortilla shells still pliable.

Form each stuffed tortilla into a taco shape.  Allow to cool.  Fill each taco with meat, salsa, cabbage, red onion, cilantro and lime juice.