Close
Ingredients
| beef round full cut: 1.5 lbs |
| sun-dried tomatoes: 14 oz |
| onions (chopped): 1 cup |
| chipotle peppers: 1 oz |
| dried oregano (ground): 1 tsp |
| ground cumin: 1/4 tsp |
| garlic: 1 clove |
| flour tortillas: 6 tortillas |
| cheddar cheese (diced): 3 cups |
Beef and chipotle burritos
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
300 min -
Servings
4 serving(s)
Tags
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, cumin, and garlic.
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 cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in enough cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the centers. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortillas. Makes 6 servings.
Pico de Gallo Salsa: In a medium bowl combine 2 finely chopped medium tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped (see tip); and dash sugar. Cover; chill several hours.