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Main dishes

Beef and Chipotle Burritos

Beef and Chipotle Burritos recipe
Recipe and Photo by: Better Homes and Gardens
Add some spice to your next Mexican night with slow-cooker burritos. Combine beef, chipotle peppers and spices for a surefire fiesta hit.
time
prep:
20 min
total:
4 hr 20 min
servings
total:
6 servings

What You Need

1-1/2
 pounds boneless beef round steak, cut 3/4 inch thick
1
 14-1/2-ounce can diced tomatoes, undrained
1/3
cup  chopped onion (1 small)
1 to 2
 canned chipotle peppers in adobo sauce, chopped
1
 teaspoon dried oregano leaves, crushed
1/4
 teaspoon ground cumin
1
clove  garlic, minced
6
 9- to 10-inch tomato-flavored or plain flour tortillas, warmed
3/4
cup  shredded sharp cheddar cheese (3 ounces)
1
 recipe pico de gallo salsa
 Shredded jicama or radishes (optional)
 Dairy sour cream (optional)

Make It

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, cumin, and garlic.

2. 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.

3. 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.

K:63524v0:147544     Copyright - © [1994-2013] Meredith Corporation
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