Green Chile Burros - cooking recipe

Ingredients

12 ounces pork roast, cooked (or chicken or beef )
1 teaspoon chili powder (more to taste )
2 (4 ounce) cans green chilies, chopped
1 large onion, chopped
2 garlic cloves, chopped
1/2 teaspoon oregano
2 cups beef broth
2 (14 1/2 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
8 flour tortillas
Optional
salsa, green (or red)
shredded cheddar cheese
shredded lettuce
one Hass avocado, sliced

Preparation

Combine all ingredients except tortillas in a saucepan and simmer until thickened. I slow cook mine for 60 minutes, shredding the meat as the sauce thickens. You can combine 1/4 cup flour with some of the liquid from the saucepan and add gradually until thickened if you want to speed up the process.
Strain sauce out of the meat mixture and reserve.
Divide some of the meat mixture on the 8 flour tortillas and fold two ends to the middle, same on the other sides.
Keep burros warm in oven, 275 degrees, until ready to serve. Serve lightly toasted but be careful not to burn.
Place two burros on each plate. You can at this point eat them sandwich style or you can, if you desire, pour the reserved sauce over the burros.
Serve this way or along with shredded lettuce, avocado,topped with salsa and cheddar cheese if you desire.