Beef and Chipotle Burritos
CATEGORIES
INGREDIENTS
  • 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)
DIRECTIONS
  1. 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.
  2. 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.
  3. 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