Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Grand Canyon Green Chile Burro




Source of Recipe


AZ Reporter


List of Ingredients




2 cups BROTH or BOUILLON CUBES with enough water to make 2 cups
1 tsp. OREGANO
1 sm. ONION, chopped
2-3 cloves GARLIC, pressed
1 can (16 oz.) WHOLE TOMATOES
2 cups PORK, cooked and diced
2 cups BEEF, cooked and shredded
2 cans (4 oz.) GREEN CHILES. chopped
1 tsp. SALT, or to taste
2 Tbsp. CORNSTARCH
FLOUR TORTILLAS, warmed


Recipe



Place broth or bouillon and water in a large dutch oven. Add oregano, onion, garlic and tomatoes. Cook until onion is tender. Add meat and chiles and stir well. Cook at medium heat for 20 minutes. Make paste of water and cornstarch and add to meat mixture. Cook slowly until thick. Spoon onto warmed flour tortillas.

Serves 4 to 6