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, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped (see tip, page 64)
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 (3 ounces)
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, chipotle peppers, oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. 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 and sour cream. Roll up tortilla. Makes 6 servings.
Pico de Gallo Salsa: In a bowl combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours