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Tuesday, March 23, 2010

Beef and Chipotle Burritos

This is one of our favorites...a super tasty and easy crockpot recipe.  Unfortunately it's also a recipe that's gotten a bad rap...but I still insist that if you follow the directions, the meat turns out tender and more flavorful then anything you'd find around here (we're hurting for good Mexican).  The secret likes in the canned chipotle peppers in adobe sauce.  Don't try and take a shortcut and dump in the whole can of chipotle peppers.  And don't try to skip chopping and seeding them.  You have been warned.

• 1-1½ lb. boneless beef round steak (cut ¾ in. thick)
• 1 (14 oz.) can of diced tomatoes, undrained
• ½ cup chopped onion
• 1-2 canned chipotle peppers in adobe sauce, chopped & seeded
• 1 t dried oregano
• ¼ teaspoon cumin
• 1 clove of minced garlic
• 6-9 tortillas (any kind)
• ¾ cup cheddar cheese
• fresh Pico de Gallo
• sour cream
• lettuce

1. Trim fat from meat. Cut into 6 pieces. In a crock-pot place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, & garlic.
2. Cover; cook on low for 8-10 hours or on high for 4-5 hours.
3. Remove meat from cooker. Using 2 forks, pull the meat apart into shreds. Add some of the juice to meat until desired consistency.
4. Spoon meat into warm tortillas and top with cheese, Pico de Gallo, sour cream, lettuce, beans, etc. Enjoy.

Note:  Leftovers make excellent Nachos Grande.

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