1 lb. stew meat
1 (4 oz.) can chopped green chiles
1 clove garlic, minced
1 med. baking potato, peeled and diced
1/2 tsp. oregano
1/8 tsp. cayenne
1 tsp. salt
1/2 Spanish onion
12 (10 inch) flour tortillas
Oil for frying
Sour cream
Salsa
Guacamole

Cut beef 1/2-inch cubes. Chop onions, mince garlic, dice potatoes. Put meat, onions, chiles, garlic, oregano, cayenne and salt in pan and barely cover with water. Cover; bring to boil. Simmer 2 hours until tender and thick. Taste and adjust seasonings.

Heat 2 inches of oil on medium-high heat. Put 2 tablespoons of meat mixture in center of each tortilla. Fold 1 side over filling, then fold adjacent sides and secure with toothpicks. Fry turning once (until golden), 3-4 minutes. Drain on paper towels. Serve with sour cream and guacamole on bed of lettuce and chopped tomatoes.