Shredded Beef Burritos Recipe

Shredded Beef Burritos Recipe

Beef Filling Ingredients:
1.5 lbs of beef round steak (boneless); cut into 3/4 inches thick
1 canned tomatoes (14.5 oz); diced
1 pc of onion (small); chopped
1-2 cans of chipotle peppers (in adobo sauce); diced
1 tsp of oregano; dried & pound
1/4 tsp of cumin; ground
1 garlic clove; minced
3/4 c of cheese (sharp cheddar, 3 oz); shredded
Sour cream
6 pcs of flour tortillas (9 – 10 inches); warmed

“Pico de Gallo” Ingredients:
2 medium-sized plum tomatoes, cut into small cubes
2 tsp of jalapeno (fresh); diced, seeds removed
2 tsp of cilantro (fresh); finely chopped
1/2 c of onion; diced
Salt

Place the beef slices in the crockpot (4 quarts) followed by tomatoes, onions, chipotle peppers, crushed oregano, garlic, and ground cumin. Stir well. Cover with lid. Set heat to low. Cook for 8-10 hours, stirring occasionally.

While cooking the beef, prepare the “pico de gallo” salsa. Mix the diced tomatoes, diced onions, jalapeno, cilantro and salt altogether in a medium-sized bowl. Shield it with cling wrap, and then chill.

When the beef is done, take it out of the crockpot. Transfer beef to a platter. Shred the meat using two forks. Toss the meat back to the crockpot. Warm for another half hour.

Spoon a generous helping of shredded meat about half an inch below the middle of each warmed tortilla. Spread it evenly as if forming a horizontal line being careful not to extend it up to the edges.

Top it with grated Cheddar followed by the “pico de gallo”. Fold the right side of the tortilla over 1/4 of the shredded meat; and then roll it up. Drizzle the filling with the drippings, garlic sauce and Tabasco (optional).

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