1 beef pot roast (2 or 3 lbs.)
3 c. water
1 med. onion, diced
1 clove garlic, finely chopped
1 tsp. oregano
1 tsp. salt, optional
1 tsp. red chile pepper
2 cans (6 oz. each) tomato paste
1 tbsp. flour
2 tbsp. water
8 or 10 medium flour tortillas
2 c. Longhorn Cheddar cheese, shredded
2 c. iceberg lettuce, shredded
1 lg. tomato, diced
1 c. sour cream, optional
Chili sauce, salsa

In a dutch oven, place the beef roast and water. Cook over medium low heat; simmer until meat is tender, about 2 hours. Remove meat and shred. Save the liquid. Add onion, garlic, tomato paste, and spices to remaining liquid in pot; simmer 20 minutes. Make a paste from the flour and water; add to tomato liquid and stir until thickened. Warm tortillas in oven or hot skillet. Spoon about 1/2 cup of beef filling down center of each tortilla. Fold sides over filling and roll up. Sprinkle with desired amount of lettuce, tomatoes and cheese over the top. Garnish with sour cream and salsa. Serve immediately.