| Level: | Easy |
| Total: | 2 hr |
| Active: | 40 min |
| Yield: | 15 to 17 servings |
Ingredients
- 7 1/2 pounds shoulder-cut beef, cut into 1/2-inch cubes
- 1/8 tablespoons salt
- 3 ounces chili blend (chili powder mixture)
- 1/2 cup vegetable oil
- 1/2 cup flour
- Flour tortillas, for serving
- Cheese, optional, for serving
Instructions
- Bring 1/2 gallon water to a boil. Add the beef and cook for about 1 1/2 hours. Add the salt and chili blend and cook for another 15 minutes.
- Start the roux: Heat the oil in a pot over medium heat and stir in the flour until thick. Then add to the beef and water. Stir and let simmer until it comes together.
- Keep warm and serve on flour tortillas with cheese, if desired.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 371 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 47 g |
| Cholesterol | 136 mg |
| Sodium | 257 mg |
Reviews
So goooood!!