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Categories:
salt olive oil yellow onion garlic tomato sauce green chill cumin sugar water cheese sharp cheese flour
Viewed: 53 - Published at: 5 years agoIngredients
- 3 lb Boneless Chuck Roast
- 1 tsp Salt & Pepper
- 1 tbsp Extra Virgin olive oil
- 1 large Yellow Onion, chopped
- 3 Garlic cloves, minced
- 1 Tomato sauce 24oz can
- 2 cup Green or Red Chili, chopped (to taste)
- 2 tbsp Chill powder
- 1 tbsp Cumin ground
- 2 tsp Sugar, granulated
- 2 tbsp Frank's Hot Sauce (to taste)
- 1 cup Water
- 2 cup Monterey Jack Cheese, shredded
- 2 cup Sharp Cheese, shredded
- 10 Flour Tortillas 10'
Method
- Heat the oil in a Dutch oven over medium-high heat | Sprinkle the meat with salt & pepper cook and until browned on both sides, about 6 - 8 minutes | Remove the meat to a plate.
- Reduce the heat to medium, add onions to the pot and cook until translucent | Add garlic, chili powder, cumin, sugar, tomato sauce, green chile, hot sauce, water and bring to a boil.
- Return meat to Dutch oven | Cover an reduce heat to low and simmer until the meat is tender and can be broken apart easily | About 2 - 3 hours
- Strain the beef mixture over a large bowl.
- Transfer meat to a plate and break beef into small pieces, shredding it with 2 forks | Once shredded put back in the Dutch oven and mix the strain solds together
- Preheat oven 350 | Pour a little bit of the meat mixture in the bottom of a 9x13 baking dish, just enough to cover the bottom | Lay out the flour tortilla & spoon in a healthy portion of the meat mixture | Then add shredded cheese to your liking | Roll like a burrito & place in the baking dish | Repeat until all the tortillas are used.
- Cover completely with the remaining sauce | Sprinkle the remaining shredded cheese on top | Bake uncovered for 25-30 minutes | Lastly add your fixings to taste on top, sour cream, lettuce, green onions and jalapenos
- Bon Appetit :)
