Vegetables and beef: 1 /2 cup vegetable oil 2 1 /2 lbs. red and green bell peppers 2 lbs. Spanish onions, sliced 1 /4-in. 1 oz. garlic, minced salt and pepper, as needed 9-10 lbs. beef pot roast with gravy, fully cooked
For service: 24 each flour tortillas, 11 to 12-in. 2 1 /4 lbs. Monterey Jack cheese, shredded 12 cups hash browns, cooked
Whisk together mayonnaise, mustard and horseradish in a bowl (adjust amount of horseradish to taste). Cover and refrigerate (yield: 3 1 /4 cups).
On a hot griddle, heat oil. Add bell peppers, onions and garlic. Cook and stir until limp and lightly browned. Season with salt and pepper. Remove from griddle; cool. Cover and set aside.
In hotel pan, heat the fully cooked pot roast and gravy until warm; remove meat from gravy. Shred pot roast into large chunks. Return beef to gravy; mix together. Cover and keep warm.
FOR EACH SERVING: Cover 1 tortilla with 1 1 /2 oz. cheese. On half the tortilla, layer 3 oz. beef mixture, 1 /4 cup bell pepper mixture and 1 /4 cup hash browns. Fold tortilla over filling; press together lightly. On lightly greased griddle, cook about 1 minute on each side until tortillas are lightly browned and cheese is melted. Cut into 3 or 4 wedges. Plate and serve with 2 Tbsps. horseradish-mustard mayonnaise in ramekin.
Recipe and photo from National Cattlemen's Beef Association.