2 lb. beef stew meat
1 1/2 c. water
1 tbsp. chili powder
1 tsp. salt
2 c. coarsely chopped onions
2 cloves garlic, minced
12 flour tortillas
Vegetable oil
Lettuce
Sour cream
Guacamole or salsa

In large saucepan, combine meat, water, chili powder and salt; bring to boiling. Reduce heat; simmer covered until meat is tender, about 2 hours. Uncover, reduce remaining liquid if necessary by returning to a boil until almost evaporated. Remove from heat, cool slightly. Shred meat finely.

In a large skillet, fry onion and garlic in a small amount of vegetable oil. Combine cooked onion and garlic with the meat. Spoon about 1/3 cup meat mixture onto each tortilla in a line across bottom half, leaving margins on sides and bottom of tortilla.

Fold edge nearest filling up and over filling just until mixture is covered. Fold in the two sides, then roll up. Fasten with toothpick if needed. Assemble a few at a time. Fry in vegetable oil heated to 375 degrees until golden about 1 minute each side. Drain on paper towels. Garnish with lettuce, your choice of remaining ingredients.