Burritos-Shredded Meat
3 Tbsp. El Cid Barbacoa Seasoning  

1 lb. boneless beef or pork roast

9 cups water                                                    

¾ cup chopped tomatoes

½ cup chopped yellow onions

½ cup sliced black olives

½ cup shredded Monterey Jack or Cheddar cheese

1 avocado, sliced

½ cup sour cream

8 flour tortillas

Cut meat into 1-inch cubes. In large pot with lid, combine meat,

seasoning and water. Bring to a boil and reduce heat to medium. 

Cover and cook until tender enough to separate with a fork or

until liquid evaporates, approximately 2-4 hours.   Stir frequently.

To shred meat, mash with a fork or potato masher. Add meat to tortillas. 

Top with tomatoes, onions, olives, cheese, avocados and

sour cream.  Makes 8 burritos.