1 pot roast or brisket (3 to 4 lb.)
1 pkg. dry onion soup
3 to 4 c. water
1 can (10 oz.) diced tomatoes
1 can (7 oz.) diced green chilies
Salt, pepper, oregano, garlic powder & cumin to taste

Cook pot roast with water and soup until tender - 3 to 4 hours. Trim meat and dice or shred. Return to broth; add tomatoes and chilies. Season to taste and simmer about 30 minutes. Thicken with cornstarch mixed with a little water. Make burros with about 2 to 3 tablespoons of meat mixture rolled in flour tortilla. May be deep fried if desired. Makes 1 to 2 dozen and will freeze well.