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Smoky Shredded Beef Burritos Recipe

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This recipe for Smoky Shredded Beef Burritos is from Our Family Cookbook, 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!



1 15-oz can tomato sauce
1 Tbsp chopped chipotle chile in adobo plus 1 Tbsp sauce
1/2 tsp ground cumin
kosher salt
2 cloves garlic, chopped
1 onion, thinly sliced
1 lb flank steak, cut crosswise into 2-in-thick strips
1 15-oz can black beans, rinsed
4 large tortillas, warmed
1 cup shredded extra-sharp Cheddar cheese
2 cups shredded lettuce
1 cup fresh cilantro
1 cup pico de gallo

1) In a 5 to 6 quart slow-cooker bowl, whisk together tomato sauce, chipotles and adobo, cumin, and 1/2 tsp salt; stir in garlic and onion.

2) Nestle beef into onion-spice mixture and cook, covered, until it shreds easily, 4-5 hours on high or 7-8 hours on low.

3) Spoon off and discard any fat in slow cooker. Transfer beef to a bowl; add beans to the slow cooker and turn to high; cook until heated through, 3 minutes. Using two forks, shred beef, then toss with beans.

4) Fill tortillas with beef mixture, cheese, lettuce, cilantro, and pico de gallo; roll up. Serve with more sour cream and lime wedges.

Personal Notes:
Personal Notes:
For less heat, use only the sauce or scrape out the seeds of hte chiptole chiles.




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