Crockpot Beef & Chipotle Burritos
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Beef and Chipotle Burritos
6 servings Prep: 20 minutes
Cook: 8 to 10 hours
Ingredients
1-1/2 pounds boneless beef round steak, cut 3/4 inch thick
1 14-1/2-ounce can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped (see tip, page 64)
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
6 9 to 10 inch tomato-flavored or plain flour tortillas, warmed
3/4 cup shredded sharp cheddar cheese (3 ounces)
1 recipe Pico de Gallo Salsa
Shredded jicama or radishes (optional)
Dairy sour cream (optional)
Directions
1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover; 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. 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 and sour cream. Roll up tortilla. Makes 6 servings.
Pico de Gallo Salsa: In a bowl combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.
Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 361
Total Fat (g) 13
Saturated Fat (g) 5
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 1
Cholesterol (mg) 71
Sodium (mg) 433
Carbohydrate (g) 29
Total Sugar (g) 4
Fiber (g) 2
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 30
Calcium (DV%) 19
Iron (DV%) 26
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) .5
Beef and Chipotle Burritos
6 servings Prep: 20 minutes
Cook: 8 to 10 hours
Ingredients
1-1/2 pounds boneless beef round steak, cut 3/4 inch thick
1 14-1/2-ounce can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped (see tip, page 64)
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
6 9 to 10 inch tomato-flavored or plain flour tortillas, warmed
3/4 cup shredded sharp cheddar cheese (3 ounces)
1 recipe Pico de Gallo Salsa
Shredded jicama or radishes (optional)
Dairy sour cream (optional)
Directions
1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover; 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. 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 and sour cream. Roll up tortilla. Makes 6 servings.
Pico de Gallo Salsa: In a bowl combine 2 medium finely chopped tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped; and dash sugar. Cover; chill several hours.
Nutrition facts per serving:
Servings Per Recipe 6 servings
Calories 361
Total Fat (g) 13
Saturated Fat (g) 5
Monounsaturated Fat (g) 5
Polyunsaturated Fat (g) 1
Cholesterol (mg) 71
Sodium (mg) 433
Carbohydrate (g) 29
Total Sugar (g) 4
Fiber (g) 2
Protein (g) 30
Vitamin A (DV%) 0
Vitamin C (DV%) 30
Calcium (DV%) 19
Iron (DV%) 26
Starch (d.e.) 1.5
Vegetables (d.e.) 1
Medium-fat Meat (d.e.) .5
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