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Beef Burritos
Living in Arizona, we enjoy all sorts of foods with Southwestern flair, such as these beef-stuffed tortillas. The recipe is easy to make and easy to serve—folks can assemble their own burritos with their choice of garnishes. — Amy Martin, Waddell, Arizona
18 Servings
Prep: 2 hours 20 min. Cook: 40 min.
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
© Taste of Home 2009
2 of 2
Beef Burritos
(continued)
Directions (continued)
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.
© Taste of Home 2009