1 tbsp. oil
1/2 lb. boneless chuck, cut into cubes
1/2 lb. boneless pork, cut into cubes
1 onion, finely chopped
1 sm. potato, pared & diced
1/2 c. hot water
1/2 c. hot barbecue sauce
1/4 tsp. chili powder
1/4 tsp. salt
1/8 tsp. oregano
1 clove garlic, minced
Peanut oil
12 flour tortillas
8 oz. shredded sharp Cheddar cheese, divided
12 oz. can red chili salsa
8 oz. sour cream

In saucepan over medium heat, heat oil. Add meat, brown on all sides. Remove meat. Add onion to saucepan and saute. Return meat and add potato, water, barbecue sauce, chili powder, salt, oregano and garlic; bring to boil. Reduce heat, cover and simmer until meat is very tender about 1 1/2 hours using slotted spoon remove meat and potato from pan. Shred meat and mash potato, return to sauce. Increase heat and cook uncovered stirring constantly until liquid evaporates. Remove from heat and cool slightly.

In a saute pan heat peanut oil to 375 degrees. Soften tortillas as package directs. Place 1 heaping tablespoon of filling on end of each tortilla. Set aside 1 cup cheese for garnish. Place a spoonful of cheese on filling. Fold one side of tortilla over filling, then the 2 adjacent sides. Fold fourth side over; secure with toothpicks. Fry 2 at a time, folded side down, about 1 minute. Turn and fry 1 minute longer or until brown. Drain on paper towels; remove toothpicks. Serve with lettuce, salsa, sour cream and remaining cheese.