Beef Burritos
| Yield: | 18 Servings |
| Categories: |
| 2 | 3-lb chuck pot roasts | |
| 2 | tb | Cooking oil |
| 1 | c | Water |
| 1 | lg | Onion; chopped |
| 4 | Cloves garlic; minced | |
| 2 | ts | Dried oregano |
| 2 | ts | Salt |
| 1 | ts | Pepper |
| 1 | cn | (28 oz) diced tomatoes; undrained |
| 2 | cn | (4 oz) chopped green chiles |
| 2 | tb | All-purpose flour |
| 1/4 | c | Cold water |
| 6 | dr | Hot pepper sauce |
| 18 | Flour tortillas; warmed | |
| Shredded cheddar cheese | ||
| Sour cream | ||
| Salsa |
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