Monday, August 07, 2006
Beef and Chipotle Burritos-slow cooker with Pico de Galla Salsa
This recipes uses smoked jalapenos that give the buritos a smoky taste.
1 1/2 pounds boneless beef found steak, cut 2/3 inch thick.
1 14 1/2 ounce can diced tomatoes, undrained
1/2 cup chopped onions
1 to 2 cans chipotle peppers in adobo sauce, chopped
1 teaspoon ogegano
1/4 teaspoon ground cumin
1 clove garlic, minced
6 9-10 inch flour tortillas, warmed
3/4 cup sharp cheddar cheese sauce
1 recipe Pico Gallo Sauce
Trim fat from beef, cut into thin slices. Place the meat, tomatoes, onions, spices , peppers and garlic in a slow cooker. Cover and cook on low heat for 8 to 10 hours or high for 4 to 5 hours. Remove meat and shred apart. Put meat in large bowl and stir in cooking liquid to desired consistency. Dive meat among the tortillas. Top with cheese, salsa and, if desired the sour cream
Pico de Gallo Salsa:
In a bowl combine 2 medium tomatoes finely chopped, 2 tablespoons chopped onion, 2 tablespoons chopped cilantro, a serrano chile pepper seeded and finely chopped and dash sugar,
Cover and chill several hours.