In a Dutch oven, over medium heat, brown roasts in oil; drain. Add water onion, garlic, oregano, salt and pepper bring to boil. Reduce heat; cover and and simmer for 2 to 2-1/2 hours or until meat is tender.
Remove roasts; cool. Remove meat from bone and cut into bite-sized pieces. Skim fat from pan juices. Add tomatoes and chilies; mix well. Add meat bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stiring constantly, until thickened and bubbly. Add hot pepper sauce.
Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. serve with cheese, sour cream, and salsa.
Originally Submitted
1/18/2009
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