Beef Burritos Recipe

Ingredients

• 2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)
• 2 tablespoons vegetable oil
• 1 cup water
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (4 ounces each) chopped green chilies
• 2 tablespoons all-purpose flour
• 1/4 cup cold water
• 4 to 6 drops hot pepper sauce
• 18 flour tortillas (8 inches), warmed
• Shredded cheddar cheese, sour cream and salsa

Directions

• 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.
• 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.
• 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. Yield: 18 servings.

Lighter version: Beef Burritos

Beef Burritos published in Taste of Home August/September 1997, p33