7 1/2 pounds shoulder-cut beef, cut into 1/2-inch cubes
1/8 tablespoons salt
3 ounces chili blend (chili powder mixture)
1/2 cup vegetable oil
1/2 cup flour
Flour tortillas, for serving
Cheese, optional, for serving
Steps:
Bring 1/2 gallon water to a boil. Add the beef and cook for about 1 1/2 hours. Add the salt and chili blend and cook for another 15 minutes.
Start the roux: Heat the oil in a pot over medium heat and stir in the flour until thick. Then add to the beef and water. Stir and let simmer until it comes together.
Keep warm and serve on flour tortillas with cheese, if desired.
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