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Prep Time: 140 Minutes Cook Time: 40 Minutes |
Ready In: 180 Minutes Servings: 18 |
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Ingredients:
2 bone-in beef chuck roasts (2-1/2 to 3 pounds each) |
2 tablespoon(s) vegetable oil |
1 cup(s) water |
1 large onion, chopped |
4 garlic cloves, minced |
2 teaspoon(s) dried oregano |
2 teaspoon(s) salt |
1 teaspoon(s) pepper |
1 28-ounce can(s) diced tomatoes, undrained |
2 tablespoon(s) all-purpose flour |
2 4-ounce can(s) chopped green chilies |
1/4 cup(s) cold water |
4 to 6 drop(s) hot pepper sauce |
18 8-inch flour tortillas, warmed |
shredded cheddar cheese, sour cream and salsa |
Directions:
1. • In a Dutch oven over medium heat, brown roast in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2-1/2 hours or until meat is tender. Remove roasts; cool.
2. • Remove meat from bone and cut into bite-size pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
3. • 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.
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