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Crockpot Beef and Chipotle Burritos
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Richard Lee Holbert
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Apr 07, 2009 07:58 PDT
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Crockpot Beef and Chipotle Burritos
1 1/2 pounds boneless beef round steak cut 3/4 inch thick
1 14 1/2 ounce can diced tomatoes
1 small onion chipped
1-2 canned chipotle peppers in adobo sauce chopped
1 teaspoon dried oregano crushed
1/4 teaspoon ground cumin
1 clove garlic minced
6 (9 to 10 inch) tomato flavored or plain flour tortillas warmed
3/4 cup shredded sharp cheddar cheese
1 recipe Pico de Gallo Salsa
shredded jicama or radishes optional
dairy sour cream optional
Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 quart
crockpot place meat, undrained tomatoes, onion, peppers, oregano, cumin
and garlic.
Cover; cook on low heat setting for 8-10 hours or on high heat setting
for 4-5 hours. Remove meat from crockpot. Using 2 forks, shred meat.
Spoon one sixth of the meat onto each warm tortilla just below the
center. Top with cheese, pico de Gallo Salsa and if desired, jicama or
radishes and sour cream. Roll up tortilla.
Makes six servings.
Pico de Gallo Salsa
2 medium finely chopped tomatoes
2 tablespoons finely chopped onion
2 tablespoons snipped fresh cilantro
1 fresh serrano chile, seeded and finely chopped
Dash of granulated sugar
In bowl, combine tomatoes, onion, cilantro, chile and sugar; cover and
chill for several hours.
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