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Beef Burritos
servings 18

2 chuck pot roasts (2-1/2 to 3-pounds each)
2 tablespoons cooking 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 roasts in oil, drain. Add
water, onion, garlic, oregano, salt and pepper; bring to a boil.
Reduce heat; cover and simmer 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.


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