Mexican Lamb Stew Tortillas

Total Time: 27 hrs Preparation Time: 25 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 lbs boneless lamb (cut into about 1-inch cubes)
• 1/2 cup flour
• 3 teaspoons seasoning salt (or use salt)
• 1 teaspoon pepper
• 3 -6 tablespoons vegetable oil
• 2 -3 teaspoons dried chili pepper flakes (optional or to taste)
• 3 (10 ounce) cans chicken broth, undiluted
• 2 (10 ounce) cans whole tomatoes, undrained
• 1 (4 ounce) can green chilies, undrained
• 2 onions, chopped
• 2 tablespoons minced fresh garlic
• 1 tablespoon cumin
• 1 tablespoon dried oregano
• salt and pepper
• 2 (15 ounce) cans black beans, drained and rinsed
• 1 (16 ounce) package frozen corn
• 8 (8 inch) flour tortillas
• shredded cheddar cheese
• chopped green onion (optional)

Recipe

• 1 in a shallow dish mix the flour with seasoned salt and pepper.
• 2 dredge the lamb cubes in the flour mixture.
• 3 heat oil in a dutch oven and brown the lamb cubes.
• 4 add in the chili flakes (if using) broth, tomatoes with juice, green chilies with juice, onions, garlic, cumin, oregano; bring to a boil, reduce heat and simmer over medium-low heat (uncovered) for about 1-1/2 hours (season with salt and pepper to taste).
• 5 add in the black beans and corn; simmer for about 20-30 minutes.
• 6 spoon the mixture down the center of each tortilla, then sprinkle with shredded cheese and chopped green onions.
• 7 fold the sides over filling.
• 8 serve with desired toppings.