Red Chili Burro #1
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 lb brisket water for stewing brisket 2 Tbsp shortening
3 Tbsp flour 1 cup meat stock (saved from stewing) 3 Tbsp chili powder
1/4 tsp garlic salt 1/8 tsp ground cumin salt to taste
6 flour tortillas (burro size) shredded lettuce and grated cheese, garnish



1 Cook brisket until well-done. Add enough water to cooking pot to cover meat. When meat is fully cooked let cool, then shred into thin strands.
2 In a skillet, heat shortening and brown flour. To meat stock saved from stewing, dissolve chili powder, then add to skillet with browned flour. Season with garlic salt, cumin and salt to taste. Heat to a bubbly boil, reduce heat, let simmer 10 minutes.
3 Warm tortillas. Add chili/meat mixture to each tortilla and wrap up into burro. Serve with refried beans.

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