2 chuck roasts~6-7 lbs all together
2 TB oil
1 c water
1 lg onion
4 garlic cloves
2 tsp each-oregano, salt and pepper
28 oz diced tomatoes, undrained
2 can green chilies
2 TB flour
1/4 c cold water
Brown meat in hot oil over Med High heat in Dutch oven. Drain. Add
1 c water, onion, garlic, oregano, salt and pepper. Boil. Reduce
heat, cover and simmer 2 hours. Remove and set aside meat. Cool
and cut into bite sized pieces.
Add tomatoes and chilies to juices. Add meat, and boil. Reduce
heat, simmer uncovered 30 minutes. Combine flour and cold water.
Stir into beef. Cook on med high until thick. You can add Tabasco
sauce to taste for heat.
Serve in tortillas with sour cream, cheese, salsa and lettuce.