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Shredded Beef Burritos

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Ingredients
  Lean boneless beef chuck roast 3 Pound, trimmed of fat (1 Roast)
  Chili powder 4 Teaspoon
  Olive oil 1 Tablespoon
  Onion 1 Large, finely chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Canned diced green chiles 4 Ounce (1 Small Can)
  Ground cumin 1 Teaspoon
  Dry oregano 1 Teaspoon
  Tomato sauce 8 Ounce (1 Can)
  Tequila 1⁄4 Cup (4 tbs)
  Salt To Taste
  8 inch flour tortillas 18
  Avocados 2 Medium
  Lime juice 1 Tablespoon
For condiment
  Chili salsa 1 Tablespoon
  Shredded lettuce 1⁄4 Cup (4 tbs)
  Shredded sharp cheddar/Shredded jack cheese 1⁄4 Cup (4 tbs)
Directions

Sprinkle beef on all sides with 1 teaspoon of the chili powder.
Heat oil in a wide nonstick frying pan over medium-high heat.
Add beef; brown well on both sides.
Meanwhile, in a 4-quart or larger electric slow cooker, combine onion, garlic, and chiles.
Place beef on top of onion mixture; then sprinkle with cumin, oregano, and remaining 1 tablespoon chili powder.
Pour in tomato sauce and tequila (if used).
Cover and cook at low setting: until beef is so tender it falls into shreds when prodded with a fork (9 to 10 hours).
Carefully lift beef from cooker; skim and discard fat from cooking liquid.
Using 2 forks, separate beef into shreds; discard fat and connective tissue.
Return beef to cooker; season to taste with salt.
Increase cooker heat setting to high; cover and cook until beef is heated through (15 to 20 more minutes).
Meanwhile, stack tortillas and wrap in foil; heat in a 350° oven until heated through (10 to 15 minutes).
Pit, peel, and slice avocados; mix gently with lime juice.
To make each burrito, spoon shredded beef and avocado slices into a warm tortilla; add condiments to taste, if desired.
Fold in one end of tortilla; gently roll up tortilla to enclose filling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Snack
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
620 Minutes
Ready In: 
635 Minutes
Servings: 
18

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