Green Chili Burritos

Ingredients:
3-4 pound roast
1 medium onion, diced (we like it chopped up pretty small)
1-2 cloves garlic, chopped
2 cans El Pato Salsa Jalepeno
2 small cans green chilies
1 Tablespoon cumin

salt to taste
cornstarch for thickening

tortillas
shredded cheddar cheese

Cube the roast and brown with the onion and garlic in a large stock pot.
Add el pato, green chilies and cumin.

Bring it all to a boil and then turn the heat down to low and simmer for about 5 hours. (You can go shorter or longer if you need to. Up to 8 hours. The longer you let it cook the more tender it will be)

Bring it back up to a boil and add cornstarch to thicken it up. It will vary depending on how juicy your meat was. I usually put a couple heaping spoonfuls and a little water into a small tupperware with a lid and shake it up to mix it before adding it to the meat. Pour the cornstarch/water mixture into the meat and stir. I usually have to do this two or three times before it's thick enough. You don't want it to be too soupy on your burritos. Now add salt to taste.

Put meat on tortillas with shredded cheese and any other toppings you like. Roll up into burritos and EAT! SO YUMMY! You can make chimichangas, enchildadas, tacos, tostadas, or whatever with this meat. It makes quite a bit, but it stores well in the fridge or freezer.

Hearty Chicken Noodle Soup

This is the best chicken noodle soup ever! 

Ingredients:

2 tsp. chicken soup base, or 2 bouillon cubes

3 cups canned chicken stock

2 cups chopped carrots

2 cups chopped celery (5 sticks)

¾ cup chopped onion

2 cans (10 ½ oz.) cream of chicken soup

¼ cup evaporated milk, or ½ cup whole milk

2 cups cooked diced chicken

2 ½ ounces (about 4 cups) cooked noodles

Salt and pepper to taste

Directions:

Heat chicken soup base and stock together.  Add carrots, celery, and onion; simmer until vegetables are tender.  Add cream of chicken soup and milk.  Thicken with roux as desired, then add cooked chicken and noodles.  Add salt and pepper to taste.  Makes about 2 ½ quarts, or 10 one-cup servings. 

When we make this we usually double it and freeze the rest for a quick meal another night.  The portion that we freeze we do not add noodles to because the soak up too much broth.