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Crockpot Beef & Chipotle Burritos

Source of Recipe

Maureen


List of Ingredients

1 and 1/2 lb boneless beef round steak, cut 3/4" thick
1 14.5 oz can tomatoes, undrained
1/3 cup chopped onion
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregeno
1/4 teaspoon cumin
1 clove minced garlic
6 9"-10" flour tortillas
3/4 cup sharp cheddar cheese, shredded

Serve with:
Pico de Gallo Salsa
Shredded jicama or radish
sour cream


Recipe

Trim fat from meat and cut into 6 pieces, place into crock. Add tomatoes, onion, peppers, oregeno, cumin, and garlic.

Cover and cook on low 8-10 hours, 4-5 on high.

Remove meat from cooker, and shred. Place meat into a large bowl, and add liquid from crock until desired consistancy is acheived. Place on warmed tortillas (Warm tortillas in microwave one minute wrapped in damp paper towels) top with cheese, Pico de Gallo Salsa, sour cream and jicama or radishes if desired.

Pico de Gallo Salsa:
Combine 2 medium finely chopped tomatoes
2 tablespoons finely chopped onions
2 tablespoons freshly snipped cilantro
1 fresh chili pepper, seeded and finely chopped
and a dash of sugar.

Cover and Chill several hours.