Slow Cooker Beef and Chipotle Burritos recipe
Total time
Author: Slow Cooker Society
Recipe type: Main
Cuisine: Mexican
Serves: 6 serves
- 1½ lb. boneless beef round steak, cut ¾" thick
- 1 14½ oz. can diced tomatoes 1 sm. onion, chopped
- 1 to 2 canned chipotle peppers in adobo sauce, chopped
- 1 tsp. dried oregano, crushed
- ¼ tsp. ground cumin
- 1 clove garlic, minced
- 6 9-10" tomato-flavored or plain flour tortillas, warmed
- ¾ c. shredded sharp cheddar cheese (3 oz.)
- 1 recipe Pico de Gallo Salsa (you can use regular salsa too)
- Shredded jicama or radishes (optional though)
- Dairy sour cream (optional too)
- Trim fat from meat. Cut meat into 6 pieces. In a 3½ or 4 qt.
- crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
- Remove meat from cooker.
- Using 2 forks, shred meat.
- Spoon one-sixth of the meat onto each warm tortilla just below the center.
- Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla.
Pico de Gallo Salsa:
Combine 2 medium finely chopped tomatoes; 2 tbsp. finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely chopped; and dash sugar. Cover; chill several hours.
Recipe by Slow Cooker Society at https://slowcookersociety.com/beef-chipotle-burritos-recipe/
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