Bookmark this page New Users! Create your FREE profile here.
 
Search for Recipes
  
Search
Email   Password
   
Sign In
Remember me ?   Forgot Password ?
   
Recipe Categories
Barbecue Recipes (24)
Beans and Peas (35)
Beef (51)
Beverages (10)
Bread (11)
Breakfast (12)
Butters and Jams (3)
Chicken (164)
Chicken Wings (10)
Chili (39)
Desserts (88)
Diabetic Recipes (8)
Dips and Fondue (44)
Fish and Seafood (29)
Ground Beef (42)
Lamb (3)
Meatballs (19)
Miscellaneous (14)
Nuts (3)
Pasta and Sauces (11)
Pork/Sausage (49)
Ribs (7)
Soups (55)
Stews (30)
Turkey Recipes (28)
Veggies and Sides (17)
Wild Game (14)
Other Links
Sign up for Newsletters
Top Recipes
My Profile
Links
About Us
Contact Us
    Beef and Chipotle Burritos
SUBMITTED BY:  SUSAN PHOTO BY: SUSAN
Category: Beef

   RECIPE RATING:

Read Reviews (5)
Review / Rate this recipe
Post a recipe
 
 
  Email this Recipe
  Add to Recipe Box


INGREDIENTS
1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores didn't carry this - of course- so I substituted a jar of salsa with chipotle, I think it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10" tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted a small jar of regular salsa :) Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)

DIRECTIONS
Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt. 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 center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla. Makes 6 servings Prep time: 20 min. 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 dash sugar. Cover; chill several hours.


REVIEWS
  Reviewed by Mike
This was fantastic. I will use it again and again.
  Reviewed by Dot
Used a full can of chipotle peppers and followed the rest of the recipe, came out delicious with just the right level of heat.
  Reviewed by Haley
Pretty good recipe. I have tried it with chicken as well and it is so yummy just leave out the oregano.
  Reviewed by Rae
You really can't substitute chipotle peppers in adobo with a chipotle flavored salsa. The chipotle peppers and adobo have a dark more complex flavor then that of a bright tomato-e salsa. Ultimately, you are completely changing the flavor of the dish.
  Reviewed by Crystal
Not as good as I had hoped!

 
Create your own Profile. Free to Join! Share your favorite recipe with everyone!
Join Now
Submit Recipe
Visit Top9Rated to see a full range of product reviews completed by individual testers.
For the most delicious recipes you should consider purchasing a raclette grill similar with the ones reviewed on kitchenettejen.com.
ADVERTISEMENT
Top 10 Recipes
1    Crockpot Barbecue Beef for Sandwiches
2    Pulled Pork Barbecue
3    Kalua Pork
4    Crockpot Beef Brisket
5    Chili Coke Roast
6    Snowy Day Beef Stew
7    Maple-Flavored Barbecue Chicken
8    Cranberry Turkey in a Slow Cooker
9    Crockpot Baked Bread
10    Chili
Biggest Book of Slow Cooker Recipes
Hundreds of tested and perfected recipes, informative tips, plus two bonus chapters-all-in-one economical resource for time-crunched...
Buy Now