INGREDIENTS
3
lbs Beef chuck, roast
2 4 ounce cans
Green chile peppers
1
Onion, large
1 1/2 cups
Beef broth
1 tbsp
All-purpose flour
2 tbsp
Chili powder
1 cup
Oil
3 tbsp
Red wine vinegar
1 tbsp
Cumin, ground
20
(6 inch) corn tortillas
3 cups
Monterey jack cheese
2 cups
Sour cream
1/4 cup
Water