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    Beef & Chipotle Burritos


    Source of Recipe


    LyndaLoo, BH&G "New Flavors From Your Crockery Cooker"

    List of Ingredients




    1 1/2 pounds beef round steak, cut 3/4" thick
    1 can diced tomatoes (14.5 oz.) undrained
    1 sm. onion, chopped
    1 chipotle chile canned in adobo sauce, 1 to 2 chopped
    1 tsp. dried oregano, crushed
    1/4 tsp. ground cumin
    1 clove garlic, minced
    6 flour tortilla, warmed (10" size)
    3/4 cup shredded sharp cheddar cheese

    ***PICO de GALLO SALSA***
    2 medium tomatoes, finely chopped
    2 tablespoons onion, finely chopped
    2 tablespoons cilantro, snipped
    1 serrano pepper, finely chopped
    dash sugar

    ***GARNISH***
    Jicama, or radishes, shredded - optional
    Sour cream, optional

    Recipe



    Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 quart. crockpot and place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic.

    Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Remove meat from pot. Using 2 forks, shred meat. Spoon 1/6th of the meat onto each warm tortilla just below the center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Serves 6

    PICO de GALLO SALSA: Combine tomatoes, onion, cilantro, serrano pepper and sugar. Cover; chill several hours.


    Notes:
    LyndaMc994 Notes: Market Street carries a nice pico de gallo salsa. Reduced fat shredded sharp cheddar cheese and Naturally Yours fat free sour cream work great in this if you are looking to cut callories/fat.

 

 

 

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