1-1/2 pounds boneless beef chuck roast 8 ounces pork butt 2 Tablespoons olive oil 1/2 onion, chopped 1 large garlic clove, minced 2-1/2 teaspoons chili powder 1/4 teaspoon ground cumin 1 bay leaf 1/2 teaspoon salt About 1-1/3 cups canned tomatoes in puree 1 cup water 12-18 corn tortillas Gf sour cream Cilantro for garnish
Trim meats of fat and cut into bite-size pieces.
Heat oil in a large stock pot over medium-high heat. Add as much meat as will fill pot without crowding. Brown meat all over. Tranfer browned meat to a plate and repeat until all meat is browned. Return all meat to pot and add all remaining ingredients. Bring to a boil, partially cover and cook over low heat for 1-1/2 hours.
When ready to assemble, heat tortillas on a heavy skillet over high heat on both sides until they are soft. Place chili colorado filling in center of each tortilla, top with a dollop of sour cream and sprinkle with cilantro. Serve immediately.
These make a great lunch if the meat is cooked the day before or in the morning.