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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Beef and Chipotle Burritos Recipe

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This recipe for Beef and Chipotle Burritos is from Holiday 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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, crushed
1/4 teaspon ground cumin
1 clove garlic, minced
6 9 or 10 inch tomato or plain tortillas, warmed
3/4 cup shredded sharp cheddar cheese (3 oz)
Pico de Gallo
Sour Cream
Directions:
Directions:
Trim fat from meat. Cut meat into 6 pieces. In a 4 qt. crockpot place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.

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, pulling meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the center. Top with cheese, Pico de Gallo and sour cream if desired. Roll up tortillas
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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