Many times before I add the filling to the burrito, I spread guacamole on the
tortilla and perhaps some diced tomato. Occasionally I add a pinch of cumin to
the filling. You can "jazz" this burrito up any way you like, but the basic
burrito, by itself, is absolutely delicious.
2 pounds lean, boneless beef, cut into small chunks (chuck or bottom round)
1 or 2 onions, chopped
1 tablespoon garlic powder
1 can diced green chiles
2 tablespoons cornstarch
4 cups water, divided
Salt, pepper and chili powder to taste
Brown beef in heavy Dutch oven or skillet. Set aside.
Lightly brown onions; drain fat, but keep the brown flavor by deglazing
the Dutch oven.
Add chiles and garlic to beef and onions, along with 3 cups water.
Simmer over low heat for 3 hours. Careful, don't let it boil dry (meat should fall apart).
Mix cornstarch and remaining 1 cup water; add to Dutch oven. Stir and
cook for 5 minutes over medium heat.