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 crockery cooker, 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 cooker. 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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