Beef Burritos

* Exported from MasterCook *

Beef Burritos

Recipe By : Taste of Home - August/September '97
Serving Size : 18 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3 lb chuck pot roasts
2 tbsp cooking oil
1 c water
1 lg onion -- chopped
4 cloves garlic -- minced
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1 28 oz can diced tomatoes, undrained
2 4 oz cans chopped green chiles
2 tbsp all-purpose flour
1/4 c cold water
6 drops 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.

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