Allrecipes' Shredded Roast Beef Burritos Recipe
This recipe came in my newsletter and it got added to the menu right away.
These were delicious, although next time I think I would stuff some Mexican rice in them.
canola or vegetable oil
1 small beef roast, trimmed and cut into chunks
1/2 onion, chopped
3-4 cloves garlic, minced
1 small can (14.5 oz) diced tomatoes
1 small (4 oz) can diced green chiles
1 1/2 T chili powder
1 1/2 t cumin
1 1/2 t garlic powder
1 1/2 t onion powder
4 burrito size (extra large) flour tortillas, warmed
1 cup shredded Mexican blend cheese
1 cup shredded lettuce
Heat a little oil in a Dutch oven over medium high heat. Brown roast beef chunks.
Stir in the onion and cook about 5 minutes. Stir in the garlic. Mix in tomatoes, chiles and spices. Bring the mixture to a boil.
Add mixture to a slow cooker. Cover and cook over high heat 3-4 hours, or low 6-7 hours, or til meat is very tender. With a slotted spoon, remove meat from juices in cooker and set aside. At this point, you can shred the meat, but I found it wasn't even necessary as the meat was so tender it didn't even need it.
Place tortillas on a flat work surface. Add beef mixture to the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.
At this point, I stuck them in the microwave to heat for a few seconds, but that is optional.
I served the burritos with salsa.
These were delicious, although next time I think I would stuff some Mexican rice in them.
canola or vegetable oil
1 small beef roast, trimmed and cut into chunks
1/2 onion, chopped
3-4 cloves garlic, minced
1 small can (14.5 oz) diced tomatoes
1 small (4 oz) can diced green chiles
1 1/2 T chili powder
1 1/2 t cumin
1 1/2 t garlic powder
1 1/2 t onion powder
4 burrito size (extra large) flour tortillas, warmed
1 cup shredded Mexican blend cheese
1 cup shredded lettuce
Heat a little oil in a Dutch oven over medium high heat. Brown roast beef chunks.
Stir in the onion and cook about 5 minutes. Stir in the garlic. Mix in tomatoes, chiles and spices. Bring the mixture to a boil.
Add mixture to a slow cooker. Cover and cook over high heat 3-4 hours, or low 6-7 hours, or til meat is very tender. With a slotted spoon, remove meat from juices in cooker and set aside. At this point, you can shred the meat, but I found it wasn't even necessary as the meat was so tender it didn't even need it.
Place tortillas on a flat work surface. Add beef mixture to the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package.
At this point, I stuck them in the microwave to heat for a few seconds, but that is optional.
I served the burritos with salsa.
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