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Beef and Chipotle Burritos

Prep: 35 minutes; Cook: 8-10 hours (low) or 4 to 5 hours (high); Makes 8 servings

1 recipe Pico de Gallo Salsa

1½ pounds boneless beef round steak, cut ¾ inch thick

2 14½-ounce cans diced tomatoes with garlic and onion, undrained

2 canned chipotle chile peppers in adobo sauce, finely chopped*

1 teaspoon dried oregano, crushed

¼ teaspoon ground cumin

8 7-to 8-inch whole wheat flour tortillas, warmed**

¾ cup shredded reduced-fat cheddar cheese (3 ounces)

Step 1:

Prepare Pico de Gallo Salsa. Trim fat from meat. Place meat in a 3½- or 4-quart slow cooker. Add undrained tomatoes, chile pepper, oregano, and cumin.

Step 2:

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

Step 3:

Using a slotted spoon, transfer meat and tomatoes to a large bowl; reserve cooking liquid in slow cooker. Using two forks, pull meat apart into shreds. Stir enough reserved cooking liquid into meat to moisten.

Step 4:

To serve, spoon meat mixture just below centers of tortillas. Top with cheese and Pico de Gallo Salsa. Roll up tortillas. Make 8 servings.

Pico de Gallo Salsa: In a small bowl combine 1 cup finely chopped tomato; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; and 1 fresh Serrano chile pepper, seeded and finely chopped. Stir in ½ cup chopped peeled jicama and ¼ cup radishes cut into thin bite-size strips. Cover and chill for several hours before serving.

*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

**To warm tortillas, preheat over to 350°F. Wrap tortillas tightly in foil; bake for 5 to 8 minutes or until warm. (Or wrap tortillas in white microwave-safe paper towels; microwave on 100% power [high] for 20 to 30 seconds or until tortillas are softened.)

Nutrition Facts (per serving): 328 Calories; 11 g total fat (4 g sat. fat); 65 mg cholesterol; 32 g protein; 24 g carbohydrate; 11 g fiber; 969 mg sodium

From Better Homes and Gardens