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

OPTIONAL:

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.