In a large pot, add in oil and heat over medium/high heat. Once heated place the beef in and brown on both sides ~2-3 min per side. As the meat it browning season both sides with all of the seasonings.

Add 2 cups of water to the pot and turn the heat to low. Cover and simmer for 2 hours or until meat is tender enough to shred.

Once the meat is tender remove the roast to a cutting board and shred apart with 2 forks. Put the shredded meat back into the pot with the liquid that remained from simmering.

Add diced poatoes to pot and turn heat to medium. Cover with lid slightly cracked and cook until the potatoes are tender ~10 minutes.

While the potatoes are cooking crack and beat 4 eggs in a small bowl. Once the potatoes are cooked through make a well in the center of the meat/potato mixture. If there is any liquid in the pot after the potatoes are cooked drain it off. Pour in the egg and stir continuously. Once the egg starts to cook stir into all of the meat. Remove from heat and fill flour tortillas with beef/potato mixture, shredded cheese, and sour cream.