6 lb. beef chuck, boneless
3 to 4 cloves garlic, finely chopped
1-1/2 tsp. oregano
2 lb. longhorn or colby cheese
2 doz. flour tortillas
2 lg. brown onions, chopped
Morton's Natures Seasons
1 carton Baca green chili (in frozen food section)

Cut beef into large 3 to 4 inch chunks. Coat each piece of meat with Natures Seasons. Place in bottom of crock pot or heavy cast iron pot. Add onions, garlic and oregano. Cook on low overnight in crock pot or on medium - high for 3-1/2 to 4 hours in heavy pot. Take lid off pot for last hour and add green chili. If using crock pot, turn to High for last hour. Do NOT add any water to pot. Keep the lid on heavy pot and turn heat to medium to allow moisture to cook out of meat without burning on bottom. Can be frozen and reheated for a fast meal at a later date. May be served with other Mexican food or just roll meat and cheese in a tortilla to make the best burro ever!