Mexican Beef and Potatoes

Brown cubes of beef (stewing or cut up round or sirloin steak.)  Remove meat from pan and saute a large chopped onion and a couple of cloves of garlic.  Add the meat back into the pot and cover with one or two jars of your favourite commercial salsa or picante sauce. (This is the only time I buy or use a commercial salsa.)  Add some beef broth and simmer until the beef is tender.   Add cubes of potatoes during the last 30 or so minutes.  

To serve spoon into flour tortillas, roll and top with some of the gravy, and serve with avocado or guacamole, sour cream and homemade salsa.

Flour Tortillas

2 cups flour 
1/2 teaspoon salt 
1 tablespoon to 1/4 cup lard/shortening 
1 teaspoon baking powder 
1/2 cup warm water (might need a bit more)
Place the flour, salt, baking powder in food processor and pulse to 
mix. Cut in the shortening and then add the warm water and process to 
make a soft dough. Dough should be soft but not wet and sticky. Wrap in 
plastic and let rest for at least 30 minutes. 

Divide dough into 10 or 12 pieces and shape into balls. Keep covered. 

Roll each ball out into a 7 to 9 inch circle. Dough should be thin. 

Cook on a dry hot grill or frying pan on medium heat, turning once. Do 
not over cook or they will be hard. Butter and roll up and wrap in 
teatowel to keep warm as you cook the other tortillas. 

(I place the ones wrapped in the towel in a low 200 oven to keep warm, 
while I am cooking the rest.)