Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Lean beef
1 ts Salt
1/4 ts Pepper
1/4 ts Garlic powder
4 Tomatoes
1 1/2 ts Shortening
1/2 Onion, chopped
1/2 Bell pepper, chopped
1 1/2 ts Flour
1/2 c Canned whole green
Chiles
4 fl Tortillas
Oil for deep frying
Red chile sauce (see index)

1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add
water to cover. Bring to a boil; skim the foam from the surface. Add
the salt, pepper, and garlic. Simmer until tender, approximately
1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth.
When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the
shortening in a pan over medium heat. Add the onion and bell pep- per
and saute until tender. Add the flour, whisking until no lumps
remain, and cook 2 minutes. Add the shredded beef, reserved broth,
chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about
1/2 cup of the meat mixture in a line down the center of each
tortilla. Fold both ends over 1 inch to 2 inch; fold one side over
the other and roll up in a neat package. Secure with a toothpick. 5.
Deep fry in very hot oil (400F) until (See Part 2 for more)

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