More Great Recipes: Beef | Salsa

Copycat Tito's Taco's All Beef Burrito & Red Salsa

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Serves 12 | Prep Time 15 minutes | Cook Time approx. 8 hours

Why I Love This Recipe

Anyone who lived in West Los Angeles and frequented Tito's Tacos in Culver City will tell you that no matter where you are now, when you go back home, you have to eat at Titos. It's actually more than just a trip down memory lane (nostalgia), it's just a simple, straight forward menu with a consistently great flavor profile that never disappoints. The decor has not changed since the day I first ate there and the menu is big, bold, and simple; customers always know what's on the menu and even though there are long lines both inside and out, the lines move quickly and the food is always piping hot and delicious. It's the stuff of legend. My classmates from Venice Senior High School still take and post pictures of themselves eating there when they visit from Japan, Hawaii, Ireland, or elsewhere. I literally bought as many boxes of Tito's that I could afford for myself, my son, and my cousin and drove them 3,000 miles to South Florida when I moved to Coral Springs. (Locally, we have a place called "La Bamba" that serves a steak burrito as big as your head but somehow, Tito's is still, by all means, my favorite.) This will not taste "just like Tito's" but it is pretty close.

Ingredients You'll Need

The Shredded Beef:
2 lbs chuck roast
2 (14 ounce) cans beef broth OR low sodium beef broth
5 tablespoons flour (this can be exchange for a gluten free
1 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon Mexican chili powder
1 pinch ground cloves
12 large flour tortillas

The Red Salsa:
12 -13 1/2 roma tomatoes, cut into quarters
3/8 onion
12 -15 slices pickled jalapeno peppers
3 tablespoons pickled jalapeno juice
3/4 teaspoon ground coriander
3/4 teaspoon salt
3/4 teaspoon pepper
1 1/2 tablespoons lime juice
1 1/2 red chili pepper, sliced


This meal can be prepared a day ahead of time. (The longer the sauce sits after it has been cooked, the better it tastes.)

1. Use a Crockpot

2. Cut Chuck Roast into 1 inch cubes.

3 Mix dry ingredients together and coat the meat in the crockpot.

4 Pour in broth and mix well.

5 Cook on high for a minimum of 8 hours to 10 hours or until meat is tender.

If sauce is too thin, remove the lid and cook an hour longer so it will


6. If desired, shred beef with a fork.

7. Roll into Flour Tortilla Burrito Style.

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