Beef and Chipotle Burritos
  • 1-1/2 pound boneless beef round steak, cut 3/4 inch thick
  • 1 14-1/2-ounce can low-sodium diced tomatoes, undrained
  • 1/3 cup chopped red onion
  • 1 to 2 canned chipotle chile peppers in adobo sauce, chopped*
  • 1 teaspoon dried oregano, crushed
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cumin
  • 6 9- to 10-inch whole wheat or low-fat flour tortillas, warmed
  • 3/4 cup shredded reduced-fat cheddar cheese (3 ounces) (optional)
  • 1 recipe Pico de Gallo Salsa (see recipe below) (optional)
  1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker, place meat, undrained tomatoes, onion, chipotle peppers, oregano, garlic, salt, and cumin.
  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  3. Remove meat from slow cooker; reserve cooking liquid. Using two forks, pull meat apart into shreds. Stir enough of the reserved cooking liquid into meat to moisten.
  4. To serve, spoon meat just below centers of tortillas. If desired, top with cheese and Pico de Gallo Salsa. Roll up tortillas. Makes 6 servings.
  5. Pico de Gallo Salsa: In a small bowl, combine 1 cup finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; and 1 fresh serrano chile pepper, seeded and finely chopped.* Stir in 1/2 cup chopped, peeled jicama and 1/4 cup radishes cut into thin bite-size strips. Cover and chill for several hours before serving.