18 flour tortillas
5 lbs. beef roast
3 tbsp. oil
3 lg. onions, chopped
4 oz. chopped green chilies
7 oz. green chile salsa
1/4 tsp. garlic powder
4 tbsp. flour
1 tsp. cumin
4 tsp. salt

Preheat oven to 200 degrees. Place roast in large pan. Do not add salt or water. Cover tightly. Roast 12 hours or until done. Drain meat, reserving juices. Cool meat and shred; set aside.

Heat oil in large skillet. Add onions and chilies and saute 1 minute. Add salsa, garlic powder, flour, salt and cumin. Cook 1 minute over low heat. Stir in reserved meat juices and shredded meat. Cook about 5 minutes.

Warm tortillas in oven. Spread 1/2 cup meat mixture on tortilla and fold bottom edge over meat and roll into cylinder shape. Place toothpicks in roll to secure. Fry in hot oil in Dutch oven about 2 minutes until golden brown on both sides. Drain on paper towels. Keep warm. Serve over shredded lettuce topped with guacamole and other garnishes.