Combine ingredients in crockpot. Cook on high for 2 hours or until meat is very tender. Then cook on high for one hour, or until water has almost evaporated. Shred meat very fine. Wrap stack of trotillas in foil and heat in 350 degree over for 15 minutes. Spoon 1/4 cup of meat mixture into each tortilla, and fold. In heavy skillet, fry filled tortillas in 1/2 inch hot oil about one minutes on each side or until golden brown. Drain on a paper towel. Keep warm in 300 degree oven. Garnish with guacamole, radish roses , and lettuce if desired.