Cadillo

By txnurselaw

Uses left over roast (beef or pork) and the leftover gravy or juice

Ingredients

• 1/2 lb to a 1 lb of roast meat
• 1 onion
• a couple of tablespoons of oil or butter
• gravy or juice
• 1 can diced green chiles
• 2 tomatoes
• (opt. red peppers, squash other veggies, chipotle powder, garlic powder, etc.)
• tortillas
• grated cheese
• chopped avocado
• sour cream
• shredded lettuce and/or cabbage
• salsa

Preparation

Step 1

Chop roast and onion (I chop it more finely than Chris, but it all get's cooked down). Heat oil in pan and add roast and onion (I also add spices at this point).

Cook on high heat, stirring, until onions start to turn clear. (This is when I chop and add the red peppers if I use them.) (If you have juice instead of gravy, now would be a good time to add a little flour and slowly add the juice from the roast - if you don't, it drips too much in the tortilla.)

Add gravy, green chiles and tomatoes. Turn heat down and simmer, stirring occasionally for 45 min, or so, until it cooks down. If it's more wet, leave the lid off during this time, if it's more dry, keep the lid on. (I chop and add mexican squash about 15 minutes before it's going to be done, if I use it.)

It's also good heated the next day with a little sour cream in it, and used as a dip with chips - wrong, but good.