| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | Not, Sent | 18 | Servings |
INGREDIENTS
| 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 |
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 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 <taillon@access.mountain.net> on Jul 31, 1997
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