Shredded Beef Burritos

This is one of my mama's specialties.  Doesn't food always taste better when someone who loves you cooks it?  But mine turned out pretty fantastic cooking them all on my own.  You should definitely give these a try.

And can I take a moment to step on my soap box and talk about one of my food pet peeves?  Burritos are made with flour tortillas.  Enchiladas are made with corn tortillas.  Know the difference, people!  Especially if you call yourself a Texan.

Shredded Beef Burritos
From Joanna Knox via Jackie Adams

2-3 lbs. beef chuck roast
1 cup water
2 tablespoons chili powder
2 teaspoons oregano
1/8 teaspoon pepper
2 cloves garlic, minced (or about 1 teaspoon garlic powder)
1 1/2 tablespoon vinegar
1 teaspoon salt (optional)
1 teaspoon cumin
1 can Rotel tomatoes
burrito-size flour tortillas
cheddar cheese, grated
1 can enchilada sauce

Brown meat in dutch oven.  Add water, tomatoes, vinegar and spices.  Cook (covered) until meat begins to fall apart (about 3 hours).  Remove lid and let the water cook out, stirring occasionally (about 30 min - 1 hr).  Shred meat with forks.  Stir meat back into the dutch oven with the remaining juices and seasonings (don't let that good flavor go to waste!).  Wrap meat and a little cheese in tortillas.  Place burritos in a greased baking dish.  Cover with enchilada sauce and sprinkle with more cheese.  Bake at 350 until hot and bubbly.