Cinco De Mayo! Shredded Beef Tacos

I cooked a big chuck roast in the crock pot all day on Tuesday (with a bit of beef broth, some minced garlic, some thyme and some pepper) , and I reserved most of it for a traditional Pot Roast and roasted veggies meal later on in the week - but I shredded up a bit of it, mixed in a sprinkle of cumin, crushed red pepper flakes, and diced jalapeno and used that to top some corn tortillas I had baked until crispy. Each got a dusting of shredded cheddar and then got a toasting from the broiler. I cut them in half for easier eating and served with our favorite tex-mex toppings. Ole! (And hooray for dishes that do double duty!)