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Title: Beef Burritos Categories: Not, Sent Yield: 18 Servings 2 3-lb chuck pot roasts 2 tb Cooking oil 1 c Water 1 lg Onion; chopped 4 Cloves garlic; minced 2 ts Dried oregano 2 ts Salt 1 ts Pepper 1 cn (28 oz) diced tomatoes; -undrained 2 cn (4 oz) chopped green chiles 2 tb All-purpose flour 1/4 c Cold water 6 dr Hot pepper sauce 18 Flour tortillas; warmed Shredded cheddar cheese Sour cream Salsa 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 fillling and roll up. Serve with cheese, sour cream and salsa. Recipe by: Taste of Home - August/September '97 Posted to MC-Recipe Digest V1 #701 by The Taillons |