"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tri-Tip Burritos Recipe

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This recipe for Tri-Tip Burritos , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol (Mills) Crabbe
Added: Wednesday, March 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2-3 pound tri tip
1 jar salsa
1 medium onion chopped
1/2 c liquid (water, beef or chicken broth)

Directions:
Directions:
Trim excess fat from roast. Place in crock-pot and remaining ingredients and cook on medium setting all day. Remove meat, shred with fork, and discard liquid. Serve in warm tortillas.

Number Of Servings:
Number Of Servings:
12

 

 

 

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