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Mexican Bbq Tortilla Roll

Makes:
48 servings
Time to Prepare:
2:15
Time to Cook:
2:30

Ingredients

  • 12 lb 
    Lamb Sirloin Half, raw
  • 5 tbls 
    Chili Powder
  • 1 tsp 
    Cumin Seed
  • 2 tbls 
    Ground Oregano
  • 1 tbls 
    Table Salt
  • 1 tbls 
    Onion Powder
  • 1 tbls 
    Garlic Powder
  • 1/2 tsp 
    Black Pepper
  • 5 oz 
    Cider Vinegar
  • 2 quart 
    Water
  • 1 quart 
    Tomato Juice Puree, canned
  • 48 med 
    Flour Tortillas

Directions

1. Toss the cut lamb with the powdered chili, cumin, oregano, salt, onion, garlic, pepper and vinegar. Marinate chilled and covered for several hours or overnight.

2. Braise the lamb and its juices in the oven in a tightly covered pan along with the water and tomato puree. Braise until meat is very tender, about 2 = hours. Check periodically and add small amounts of water as necessary. Skim fat.

3. Separate meat and sauce. Chop meat into small pieces. Reduce sauce to a light ketchup consistency.

4. Combine meat and sauce. Fill and roll tortillas.

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