| 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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