Beef Tortilla Rollups
This dish is a hearty lunch in cooler weather or works for dinner. Serve with a Spanish rice and side tossed green salad to complete the meal. The finished dish is like a thick chili. A serving is one tortillas per person filled with meat and condiments. Extra tortillas are specified to allow for unusable tortillas due drying out, breakage, etc. This also provides enough extra for the occasional second serving for a bigger appetite.
Serves 100
40 pounds stew beef, chopped into small bite-size pieces
150 oz. catsup
1-gallon water (4 quarts)
3-15 oz. bottles Worcestershire sauce
1 ¼ cups mild chili powder
10 onions, chopped
1-cup fresh chopped garlic
1-cup oil
150 medium size flour tortillas (warmed)
10 pounds cheddar cheese, grated (can be ½ jack and ½ cheddar, mixed)
48 oz. sour cream
Directions:
1) Sauté onions and garlic in oil for 3 minutes
2) Add beef and brown
3) Add catsup, water, chili powder, and Worcestershire
4) Simmer for 45 minutes or until meat is tender; add more water if needed
5) While meat is simmering, place tortillas still in plastic packages in a large hotel pan. Place in oven on very low heat to warm.
To serve:
Place cheese and sour cream in bowls and distribute around tables for diners to help themselves. Fill small bowls with enough meat for single serving and place on a dinner size plate with folded, warmed tortilla. Pilgrims and team assemble their own rollups. Serve rice on plate.