Jalapeno Burritos

4 lbs. cooked beef pot roast, shredded or diced
1/4 cup cooking oil
1/4 cup flour
1 tsp. chili powder
1 jar (8 oz.) jalapeno strips
1 large onion, chopped
2 cloves garlic, chopped
1/2 tsp. oregano
2 cups beef stock
36 large tortillas
cooking oil

Saute beef in 1/4 cup oil in large skillet until meat is lightly browned. Sprinkle with flour; mix well. Stir in chili powder, jalapeno strips, onion, garlic, oregano and stock. Bring to boil; reduce heat and simmer until mixture thickens. Remove to serving dish and keep warm.

Heat tortillas one at a time in lightly oiled skillet. Place three to four tablespoons of meat mixture on each tortilla. Fold over two sides and roll up. Makes 8 to 12 servings.

[Clipped from a newspaper.]