Beef and Chipotle Burritos
CATEGORIES
INGREDIENTS
- 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)
DIRECTIONS
- 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.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
- 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.
- 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.
- 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.