Ingredients
2 bone-in beef chuck roasts (2-1/2 to 3 pounds each)2 tablespoons vegetable oil1 cup water1 large onion, chopped4 garlic cloves, minced2 teaspoons dried oregano2 teaspoons salt1 teaspoon pepper1 can (28 ounces) diced tomatoes, undrained2 cans (4 ounces each) chopped green chilies2 tablespoons all-purpose flour1/4 cup cold water4 to 6 drops hot pepper sauce18 flour tortillas (8 inches), warmedShredded cheddar cheese, sour cream and salsa
Preparation
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.
