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Beef And Chipotle Burritos


1 lb. boneless beef round steak, cut thick
1 x 14 oz. can diced tomatoes
1 small onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano, crushed
teaspoon ground cumin
1 clove garlic, minced
6 x 9-10 tomato-flavoured or plain flour tortillas, warmed
cup shredded sharp cheddar cheese (3 oz.)
1 recipe pico de gallo salsa or a small jar of regular salsa
Shredded jicama or radishes (optional, very optional!)
Dairy sour cream (optional)


Preparation time: 20 minutes
Serves: 6


Trim fat from meat. Cut meat into 6 pieces. In a 3 ½ or 4 quart crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin and garlic. 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, shred meat. Spoon one sixth of the meat onto each warm tortilla just below the centre. 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 a pinch of sugar. Cover; chill several hours.

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