Green Chile Burros

The burro is shown "enchilada style."

Ingredients

• 1 small beef roast, diced
• 1 medium onion, chopped
• 2 (4 ounce) cans diced green chiles
• 3 cloves garlic, minced
• 1 (16 ounce) can tomatoes, drained (juice reserved)
• 1/2 teaspoon comino (cumin)
• Salt and pepper, to taste
• All-purpose flour

Instructions

1. Brown diced meat in fat in a large, heavy saucepan. Add onion, green chiles, garlic and drained tomatoes. Add enough drained tomato juice (plus water if needed) to cover. Add comino, salt and pepper. Cook, covered, until meat is very tender.
2. Mix flour with a small amount of water to form a thin paste and add to mixture to thicken slightly.
3. Heat a large flour tortilla on a griddle. Fill with meat mixture and fold.

Notes

Enchilada Style: Follow instructions above, then place in a shallow serving dish. Pour enchilada sauce over the top to cover, and sprinkle with grated cheese. Heat in a 425 degrees F oven until the cheese is melted.

I sometimes make a fast version of this. I use leftover pot roast, dice it up, mix it with the remaining ingredients and just simmer it until the onion is tender. Thicken it with the flour as stated in the recipe.

Attribution

Photo credit: (c) Can Stock Photo / bhofack2