Copyright © 2014 The FOURnet Information Network. All rights reserved.

4 1/2 to 5 lb. chuck roast
2 med. to lg. onions, chopped
Salt and pepper
Garlic powder
2 c. salsa
1 tsp. cumin
3 cloves garlic, crushed
2 tsp. salt
1 tsp. cinnamon
2 to 4 tbsp. chopped green chilies
10 to 20 flour tortillas


Refried beans
Brown rice
Grated cheese
Black olives
Chopped onions
Sour cream

Cook roast the day before. Sprinkle with salt, pepper and garlic powder, and 1/2 the onion. Add about 4 cups of water and simmer 8 to 10 hours. Let meat cool and then shred. (Save broth, it makes excellent soup base). You should have 6 to 8 cups of meat.

On the day you plan to serve, cook the rest of the onions and garlic in a little oil until limp. Add meat, salsa, seasonings and chilies. Simmer uncovered 5 minutes. Add more salsa if mixture is too dry.

Heat flour tortillas to make them flexible. Put 1/2 cup of meat mixture in each tortillas and fold. You may also fill burritos with any of the optionals ingredients or serve them on the side.

Share: Add review or comment

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood