1. In a large pot put the beef roast, tomatoes, beef broth, garlic, salt, cumin, chili powder, coriander and hot pepper sauce. 2. Bring to a boil then reduce heat, cover and simmer for 2 1/2 to 3 hours or until meat is very tender and can be shredded. 3. Remove beef and allow to cool then separate into shreds with a fork, set aside. 4. Reduce the cooking liquid to 2 cups then stir in the diced chilies. 5. Pour 1 cup of the sauce into a 9x13 baking dish. 6. In a skillet heat the olive oil, place onions and bell pepper strips and saute till fork tender. 7. Put shredded beef, bell pepper strips and onions with a sprinkle of the cheeses onto each flour tortilla. Roll up and place into baking dish. 8. Top with the rest of the grated cheeses, and pour the remaining 1 cup sauce over the tortillas. Bake at 375 degrees for 35-40 minutes. 9. Garnish with sour cream, olives, and green onions. ---------------------------------------------------------------------------
Nutrition
Ingredients
