Shredded Beef Burritos
|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)|
|8 inch flour tortillas||18|
|Lime juice||1 Tablespoon|
|Chili salsa||1 Tablespoon|
|Shredded lettuce||1⁄4 Cup (4 tbs)|
|Shredded sharp cheddar/Shredded jack cheese||1⁄4 Cup (4 tbs)|
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.