3 to 4 lbs. pork, stew meat, or venison
2 cans green chilies or 1 (7 oz.) can
3 lg. cans whole tomatoes
Garlic and onion salt to taste
Hot jalapeno peppers to taste

FLOUR TORTILLAS:

1 1/4 c. flour
1/2 tsp. baking powder
1/2 c. warm water
1/2 tsp. salt
3 tbsp. oil

Fry meat and drain juice from meat. Season. Dice green chilies and mash tomatoes with hand. Mix all together and cook for at least 1 hour. Flour tortillas. Sift flour with salt and baking powder. Add oil and water to flour. Stir with spoon. Pull small amount of dough and roll dough thin. Cook on hot ungreased griddle. Turn tortillas when they are lightly brown. Cook other side; keep warm with covered towel.