3 lb. boneless shoulder chuck roast

salt and pepper

2 T. bacon drippings or vegetable oil

3 garlic cloves minced

1/2 C. chopped onion

1 C. beef stock

10 10-12 inch tortillas

Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.

Add the meat to the broth and add another 1/2 C. diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.

Warm the tortilla enough so that you can roll it. Place 3/4 C. of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.

To serve: Warm 5 inches oil in Dutch oven or other large pan to 375°F. Fry until golden brown, about 4 minutes. Drain.

Top with cheese, sour cream, tomatoes and salsa. Serve immediately.


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