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Beef Burritos

 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 ServingsPrep: 2 hours 20 min. Cook: 40 min.


  • 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


  • 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

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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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.