2 lb. beef stew meat, diced
1 lb. pork roast meat, diced
1 bunch green onions
1 tsp. salt
1 tsp. pepper
1 tsp. minced garlic
1 (16 oz.) jar La Victoria green chile sauce (or similar)
1 (6 oz.) can Ortega diced green chiles
1 tbsp. cornstarch
1 (8 oz.) can tomato sauce (optional; for taming spice down)
1 pkg. large flour tortillas
1 pkg. mixed Colby jack cheese, shredded
1 white onion, diced (optional)

Dice all meat into dime or nickle size pieces and brown in large pot, add green onions, salt, pepper, and garlic stirring occasionally. When browned add green chile sauce and diced green chiles, lower heat and simmer for 30 to 45 minutes or until meat is tender.

To thicken sauce mix cornstarch and small amount of water in small cup, stir until smooth and pour into mixture, stirring until thickened. Taste and add tomato sauce if too spicy for your taste buds.

Now warm tortillas on griddle on both sides, set aside in tortilla warmer or aluminum foil. Take about 1 and 1/2 serving spoons of mixture on flat tortilla and spread in center. Add cheese and diced onions if desired. Fold tortilla up into a burrito and serve hot.

Makes enough for eight large burritos.

Submitted by: Yolanda Lupe Hernandez