The story here is the cooking method, not the ingredients. I put a 4-lb roast, one packet of taco seasoning, and the vinegar and beef broth in the slow cooker for 8 hours. I collected and shredded the meat and added another packet of taco seasoning. I put the juices in another container. Both went in the 'fridge overnight. I skimmed off the fat from the juice and added maybe a cup to the shredded meat. Then I made the chimis in the oven as the recipe directs. My picky daughter, 12, said it's the best thing I've ever made. My husband loved it, told me it's better than our favorite restaurant's chimis, and wants to take a pan of it to work. Fabulous, recipe! Thanks!
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