Green Chile Burros

Name: Green Chile Burros
Ingredients: 12 ounces pork roast, cooked (or chicken or beef ); 1 teaspoon chili powder (more to taste ); 2 (4 ounce) cans green chilies, chopped; 1 large onion, chopped; 2 garlic cloves, chopped; 1/2 teaspoon oregano; 2 cups beef broth; 2 (14 1/2 ounce) cans diced tomatoes; 1 (6 ounce) can tomato paste; 8 flour tortillas; Optional; salsa, green (or red); shredded cheddar cheese; shredded lettuce; one Hass avocado, sliced

15 ingredients

6 steps

Ingredients

12 ounces pork roast, cooked (or chicken or beef )
1 teaspoon chili powder (more to taste )
2 (4 ounce) cans green chilies, chopped
1 large onion, chopped
2 garlic cloves, chopped
1/2 teaspoon oregano
2 cups beef broth
2 (14 1/2 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
8 flour tortillas
Optional
salsa, green (or red)
shredded cheddar cheese
shredded lettuce
one Hass avocado, sliced

Directions

1

Combine all ingredients except tortillas in a saucepan and simmer until thickened. I slow cook mine for 60 minutes, shredding the meat as the sauce thickens. You can combine 1/4 cup flour with some of the liquid from the saucepan and add gradually until thickened if you want to speed up the process.
2

Strain sauce out of the meat mixture and reserve.
3

Divide some of the meat mixture on the 8 flour tortillas and fold two ends to the middle, same on the other sides.
4

Keep burros warm in oven, 275 degrees, until ready to serve. Serve lightly toasted but be careful not to burn.
5

Place two burros on each plate. You can at this point eat them sandwich style or you can, if you desire, pour the reserved sauce over the burros.
6

Serve this way or along with shredded lettuce, avocado,topped with salsa and cheddar cheese if you desire.