2 lbs. beef stew meat
1 1/2 c. water
2 cloves garlic, minced
2 tbsp. chili powder
1 tbsp. vinegar
2 tsp. dried oregano, crushed
1 tsp. salt
1 tsp. ground cumin
1/8 tsp. pepper
12 (10 inch) flour tortillas
Oil for frying
2 c. guacamole
8 oz. container sour cream

In covered skillet combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper. Bring to boiling. Cover, reduce heat and simmer about 2 hours or until meat is very tender. Uncover and boil rapidly about 15 minutes or until water has almost evaporated. Watch closely and stir near end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat very fine.

Meanwhile, wrap stack of tortillas in foil. Heat in 350 degree oven for 15 minutes. Spoon about 1/4 cup meat mixture onto each tortilla, just near one edge. Fold edge nearest filling up and over filling just until mixture is covered. Fold in the 2 sides envelope fashion, then roll up. Fasten with wooden toothpicks if needed.

In a heavy skillet fry filled tortillas in 1/2 inch of hot oil about 1 minute on each side or until golden brown. Garnish with guacamole topped with sour cream. Serves 8.