Here's something I tried out today and it was so delicious that I wanted to share it with you. You'll need to start early in the day because it takes quite awhile for the meat to cook. The meat is wonderful cooked this way. Green chiles add a wonderful flavor without adding a tremendous amount of spicy heat. And, it was my aunt who first told me how to make this meat. But, I've added the other ingredients for delicious burritos.

You can use any size tortillas. The larger, fajita size tortillas, make a good size "football" burrito. But, you can certainly use the smaller tortillas as well. I used the smaller ones today.

Each burrito includes the green chile meat, spanish rice, black beans and cheese. If you have any of the meat left over, put it in the freezer for later because it makes an EXCELLENT chili starter.

You'll need:

Large dutch oven type pan
Olive oil
2 or 3 pound roast (I prefer rump roast)
Water
2 small cans diced green chiles

Covered saucepan
Olive oil
1 c. uncooked rice
1 small can diced tomatoes with basil and garlic
about 2 c. chicken stock

1 can black beans
1 can diced tomatoes with green chiles

2 c. shredded quesadilla cheese or any soft melting cheese

Flour tortillas

Put about 2 tablespoons olive oil in pan and heat. Add roast and sear on both sides. Add enough water to cover roast. Allow to cook on stove top on low heat until fully cooked and very tender. Add more water as necessary. Remove roast from water. Don't dump out the water. Shred roast with fork or cut into small pieces. Return to pan. Add entire contents of 2 cans diced green chiles. Continue cooking until water has almost completely evaporated.

Begin rice when water is almost evaporated.

Put about 2 tablespoons olive oil in pan. Add uncooked rice. Cook on medium heat, stirring rice to be sure that it's completely coated with oil. Continue stirring throughout so that rice doesn't burn. Rice will turn a slight golden color. Drain the canned tomatoes, reserving the liquid in a 2-cup measure. Add enough chicken stock to the 2-cup measure to equal 2 cups. Add to the rice with the canned tomatoes. Bring to boil, then put on low heat and cover. Simmer on low according to the package instructions for the rice.

While rice is cooking, combine black beans and can of tomatoes/green chiles in microwave safe, covered dish. Heat in microwave until heated through.

Heat the tortillas individually in a skillet with no oil. Just enough to heat them and brown them a bit. An iron skillet is perfect for this.

Now, you could serve this allowing people to make their own burritos. Or, you could do it ahead of time, wrapping each burrito in foil. You can place the foil-wrapped burritos on a heating tray or in a warm oven until ready to serve.

Oh my. This makes my mouth water just reading it. I have to try this ASAP. Thanks so much!