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2 3-lb chuck pot roasts
2 tb Cooking oil
1 c Water
1 lg Onion; chopped
4 Cloves garlic; minced
2 ts Dried oregano
2 ts Salt
1 ts Pepper
1 cn (28 oz) diced tomatoes; undrained
2 cn (4 oz) chopped green chiles
2 tb All-purpose flour
1/4 c Cold water
6 dr Hot pepper sauce
18 Flour tortillas; warmed
Shredded cheddar cheese
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 for 2-2 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 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 fillling and roll up. Serve with cheese, sour cream and salsa.
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