Beef and Chipolte Burritos
Wow, These are excellent! I found this recipe in the New Betty Crocker Cookbook. Oh SO yummy. Just be warned, it is pretty spicy. Use the rice, sour cream, radishes, and pico de gallo salsa to help cool down the spiciness.
INGREDIENTS:
1 ½ pounds boneless beef round steak, cut ¾ inch thick
1 14 1/2 oz can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
3 canned chipotle peppers in adobo sauce
1 tsp dried oregano, crushed
¼ tsp ground cumin
1 clove garlic, minced
6 flour tortillas
¾ cup shredded sharp cheddar cheese
Pico De Gallo Salsa
Shredded jicama or radishes
Sour Cream
White Rice
DIRECTIONS:
Trim fat from meat. Place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic in crock pot. Cover and cook on low-heat setting for 8-10 hours.
Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl.
Place cooked white rice on tortillas, add meat; spooning it into center, top with cheese, salsa, jicama or radishes and sour cream. Roll up tortillas.
Directions for Pico De Gallo Salsa:
In bowl combine 2 medium finely chopped tomatoes, 2 TBSP fined chopped onion, 2 TBSP snipped fresh cilantro, 1 fresh Serrano chile pepper, seeded and finely chopped; and dash of sugar. Cover; chill several hours.
INGREDIENTS:
1 ½ pounds boneless beef round steak, cut ¾ inch thick
1 14 1/2 oz can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
3 canned chipotle peppers in adobo sauce
1 tsp dried oregano, crushed
¼ tsp ground cumin
1 clove garlic, minced
6 flour tortillas
¾ cup shredded sharp cheddar cheese
Pico De Gallo Salsa
Shredded jicama or radishes
Sour Cream
White Rice
DIRECTIONS:
Trim fat from meat. Place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic in crock pot. Cover and cook on low-heat setting for 8-10 hours.
Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl.
Place cooked white rice on tortillas, add meat; spooning it into center, top with cheese, salsa, jicama or radishes and sour cream. Roll up tortillas.
Directions for Pico De Gallo Salsa:
In bowl combine 2 medium finely chopped tomatoes, 2 TBSP fined chopped onion, 2 TBSP snipped fresh cilantro, 1 fresh Serrano chile pepper, seeded and finely chopped; and dash of sugar. Cover; chill several hours.
posted by ABQ Mom at 2/10/2006 01:21:00 PM
2 Comments:
I actually made these for Sunday dinner this week. Shane took leftovers to work for lunch. As he was dishing it up into tupperware he told me "the guys at work are always jealous when I bring leftovers for lunch. They always tell me: 'tell mamma to make us some too!' "
Good for you!
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