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Beef Burritos

  • 18servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)

  2. 2 tablespoon(s) vegetable oil

  3. 1 cup(s) water

  4. 1 large onion, chopped

  5. 4 garlic cloves, minced

  6. 2 teaspoon(s) dried oregano

  7. 2 teaspoon(s) salt

  8. 1 teaspoon(s) pepper

  9. 1 28-ounce can(s) diced tomatoes, undrained

  10. 2 tablespoon(s) all-purpose flour

  11. 2 4-ounce can(s) chopped green chilies

  12. 1/4 cup(s) cold water

  13. 4 to 6 drop(s) hot pepper sauce

  14. 18 8-inch flour tortillas, warmed

  15. Shredded cheddar cheese, sour cream and salsa

Instructions Jump to Ingredients ↑

  1. • 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.

  2. • 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.

  3. • 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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