Machaca

3 lbs beef chuck roast (whatever is on sale)

10-12 fresh serrano peppers

5 lrg fresh jalapenos

1 ½ medium white onions, quartered and sliced

2 cans (7oz ea.) whole green chilies (slice thinly lengthwise)

2 lrg cans green enchilada sauce (set aside half a can for later)

1 cilantro bunch, finely mince leaves

tortilla chips

flour tortillas

Toss meat into large crock pot.  Add in all other ingredients except for cilantro, tortillas, and tortilla chips.  Remember to reserve half a can of green enchilada sauce for later.   Cook on low heat overnight, about 10 to 12 hrs.  Gently pull apart meat and discard any fat.  Pour remainder of green enchilada sauce into crock pot.  Throw cilantro into pot.  Also, reserve some cilantro for adding into bowls.