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21Ingredients
80Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/2 cups shredded pepper jack cheese (3-)
- 12 flour tortillas (10- ,burrito size, I used a corn/flour blend of tortillas)
- 1 Tbsp. olive oil
- 1/2 cup minced onions
- 3 cloves garlic (minced)
- 8 oz. tomato sauce (3 cans)
- 4 oz. green chiles (2 cans ,chopped)
- 2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 3 hot sauce (splashes of, to taste, optional)
- 4 lb. beef (pork, or chicken, cheap cuts of meat work well for this)
- salt
- pepper
- 2 Tbsp. olive oil
- 1 onion (large, chopped)
- 7 oz. chile peppers (7 oz ,diced green, undrained)
- 2 Tbsp. chili powder
- 2 Tbsp. ground cumin
- 2 Tbsp. garlic powder
- 5 oz. hot pepper sauce (1 bottle ,such as Frank's hot sauce or Cholula)
- 1/4 cup water
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