Beef & Chipotle Burritos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 lb Boneless Beef Round Steak1- 14.5oz Canned Diced Tomatoes2 to 3 Canned Chipotle pepers in adobo sauce1 tsp Dried Oregano1/4 tsp Ground Cumin1 Clove garlic6 Flour tortillas3oz (1/3 C)Shredded sharp Cheddar Cheese1 Pico de Gallo Salsa -- 2 Medium tomatoes -- 2 tb chopped onion -- 2 tb fresh cilantro -- 1 serrano chile pepper -- Dash sugar
Makes 6 servings.
1. Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt crockery 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 cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the center. Top wiht cheese, Pico de Gallo Salso, and, if desired, jicama and sour cream. Roll up tortillas.
Pico De Gallo Salsa: In bowl combine 2 medium finely chopped tomatoes; 2 tb finely chopped onion; 2 tb snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.
Number of Servings: 6
Recipe submitted by SparkPeople user DSCHROCK.
1. Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt crockery 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 cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the center. Top wiht cheese, Pico de Gallo Salso, and, if desired, jicama and sour cream. Roll up tortillas.
Pico De Gallo Salsa: In bowl combine 2 medium finely chopped tomatoes; 2 tb finely chopped onion; 2 tb snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.
Number of Servings: 6
Recipe submitted by SparkPeople user DSCHROCK.
Nutritional Info Amount Per Serving
- Calories: 358.7
- Total Fat: 12.3 g
- Cholesterol: 79.5 mg
- Sodium: 663.4 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 1.8 g
- Protein: 33.9 g
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