At 18, my mom (Billie Blair) and I ran a little cafe on the Navajo Indian Reservation in Ganado, Arizona. Our little cafe was the only place to eat within 50 miles. We served the best homemade pies, french fries made out of real potatoes, and breakfasts. Every day we offered a Blue Plate Special. Green Chile Ganado Burritos were served every Thursday and were always sold out before the lunch rush was over! This recipe is so easy, but a bit time consuming. It's a "hurry up and wait" recipe.
1Cut beef (or moose or venison) into 1" or 2" chunks and place in dutch oven (no oil is needed). Cook on medium heat until meat releases juices. Add frozen chopped green chile or fresh roasted, peeled and chopped chile and garlic. I actually prefer to use garlic granules if you have it. Don't even try to use canned chile because it is preserved with vinegar which will impart a nasty taste. Add red chile flakes (or omit if you don't like a little bite). Add salt and pepper, to taste. Simmer for 4-5 hours or until meat begins to fall apart. You may need to add water to keep it kind of "stewish".
Mix cornstarch with just enough water to make a thickening agent. Add and stir in a small drizzle to thicken.
Serve wrapped in a large flour tortilla with cheese. Top with diced tomatoes, shredded lettuce and sour cream if you like.