Beef/Pork Burritos with Green Chile Sauce

This recipe I keep just so I remind myself, while living in Minnesota, what a green chile burrito tastes like. It was my favorite meal when I lived in New Mexico in my misbegotten youth.

The basic deal is to put the cooked, shredded meat in a tortilla, along with beans, cheese or other additions if desired. Roll up the tortilla (see internet for instructions on that) and smother the whole thing in the green chile sauce. Great stuff. They'd better have this in the afterlife or I'm leaving.

Shredded Beef or Pork

 2-3 lbs. beef brisket, chuck or pork roast, fat trimmed
1 onion, coarsely chopped
2 garlic cloves, not chopped
1 bay leaf
Olive oil
½ tsp oregano
½ tsp salt
½ tsp black pepper
½ tsp ground cumin

Wrap beef & other ingredients in foil. Put in baking dish. Bake at 325 deg. for 2 ½ - 3 hours until beef is falling apart. If there's a lot of sizzling, turn heat down a bit. Pull beef apart & dry in broiler until just turning brown. Set aside.

Green Chile Sauce

 4 tbsp olive oil
1 onion, diced
2 large clove garlic
4 tbsp flour
½ tsp cumin
½ tsp black pepper
3 c. pork or chicken broth
2 c. chiles verde, roasted, peeled, seeded & diced
½ tsp. Oregano
½ tsp salt

Saute onion & garlic. Stir in flour, cumin, and black pepper and cook, stirring for 2 min. or until the mixture just begins to color. Remove from heat and slowly pour in the broth, stirring constantly with a wire whisk or fork. Add remaining ingredients. Return to heat and bring to a boil. Cover and simmer for 30 min, stirring occasionally.