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.
pounds boneless beef round steak, cut 3/4 inch thick
14-1/2-ounce can diced tomatoes, undrained
chopped onion (1 small)
1 to 2
canned chipotle peppers in adobo sauce, chopped (see tip, page XX)
teaspoon dried oregano leaves, crushed
teaspoon ground cumin
9- to 10-inch tomato-flavored or plain flour tortillas, warmed
shredded sharp cheddar cheese (3 ounces)
recipe pico de gallo salsa
Shredded jicama or radishes (optional)
Dairy sour cream (optional)
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.
nutritional info per serving
K:63524v0:147544 Copyright - © [1994-2013] Meredith Corporation