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Beef Burritos recipe
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To make Beef Burritos you will need
Ingredients
| 2 | | 3-lb chuck pot roasts | | 2 | tablespoons | Cooking oil | | 1 | cup | Water | | 1 | large | Onion; chopped | | 4 | | Cloves garlic; minced | | 2 | teaspoons | Dried oregano | | 2 | teaspoons | Salt | | 1 | teaspoon | Pepper | | 1 | can | (28 oz) diced tomatoes; undrained | | 2 | cans | (4 oz) chopped green chiles | | 2 | tablespoons | All-purpose flour | | 1/4 | cups | Cold water | | 6 | drops | 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.
Enjoy your Beef Burritos
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Wed 16 Jul 2008
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