Beef Burritos - 2

Recipe Ingredients

6 lbs	2724g / 96oz	Lean chuck pot roast
2 tablespoons	30ml	Cooking oil
1 cup	237ml	Water
1 cup	62g / 2.2oz	Onion - chopped (large)
4		Garlic - minced
2 teaspoons	10ml	Dried oregano
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Pepper
1		Diced tomatoes - undrained
2		Chopped green chiles
2 tablespoons	30ml	All-purpose flour
1/4 cup	59ml	Cold water
6		Hot pepper sauce
18		Flour tortillas - warmed
		Cheddar cheese, shredded
		Sour cream
		Salsa

Recipe Instructions

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 for 2-2 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 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.

Source:
Taste of Home - August/September '97

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