Wonderful restaurants line the sidewalks in Guaymas, Mexico. These burros bring
the taste of Mexico to your kitchen.
1 (3 pound) chuck roast
1 (3 pound) pork roast
Salt, to taste
4 cloves garlic
2 large cans green chiles, diced
3 cloves garlic, pressed
1 (16 ounce) can tomatoes
6 tablespoons canola oil
3 tablespoons flour
10 to 12 (10 to 12-inch) flour tortillas
In a large soup kettle, add 1 gallon of water, chuck roast, pork, salt and garlic.
Cook (covered) until meat is tender and pulls away from bone. Remove meat from broth
and allow to cool. Let broth stand until fat congeals on top.
Remove fat and reserve broth. Next, combine chiles, garlic and tomatoes in broth.
Let stand while cutting meat into small cubes (about 3/4 inch).
In a large skillet, heat oil. Stir in flour. Continue stirring and slowly add
chile-tomato mixture. Add meat and simmer for approximately 15 minutes. For burros,
fill tortillas and fold.
Serve on plates garnished with shredded lettuce.
You may choose to serve this as green chile stew with beans and tortillas on the side.