Beef Burritos
Ingredients
- 2 chuck pot roasts (2-1/2 to 3-pounds each)
- 2 tablespoons cooking oil
- 1 cup water
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (4 ounces each) chopped green chilies
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
- 4 to 6 drops hot pepper sauce
- 18 flour tortillas (8 inches), warmed
- Shredded cheddar cheese, sour cream and salsa
Instructions
servings 18. In a Dutch oven over medium heat, brown roasts in oil, drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool. Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa.
