Cut meat into small pieces; dredge with flour. Coat bottom of large pot with oil and heat. Add meat. Cover and stir, on high, until meat is not pink and there is a lot of juice in pot. Lower heat and add flour by heaping tablespoons, two at a time. Stir and add chilies, garlic salt and msg (optional) to taste.
Simmer a few minutes to cook flour and thicken. Serve with tortillas, burrito style, and Spanish rice.