Beef Burritos

2 chuck pot roasts (2 and 1/2 to 3 lbs. each)
2 Tablespoons cooking oil
1 cup water
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
1 can (28 oz.) diced tomatoes, undrained
2 cans (4 oz. each) chopped green chiles
2 Tablespoons flour
1/4 cup cold water
4 drops hot pepper sauce
18 flour tortillas, warmed
Shredded cheddar cheese, sour cream, and salsa

In dutch oven over medium heat, brown roasts in oil; drain. Add water, onion, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 to 2 and 1/2 hours or until meat is tender (keep an eye on the liquid in the pot, and don't let it boil dry). Remove roasts; cool. Remove meat from bone and cut into bite-sized pieces. Skim fat from pan juices. Add tomatoes and chiles; mix well. Add meat, and bring to a boil. Reduce heat, and simmer, uncovered for 30 minutes. Combine flour and cold water; mix well. Stir into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Add hot pepper sauce. Spoon down the center of tortillas; fold top and bottom of tortilla over filling and roll up. Serve with cheese, sour cream and salsa. 18 servings.