 | | Crock Pot Beef Burrito |
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2 pounds boneless beef chuck or other pot roast
1 jalapeno chile, seeded and finely chopped
1 clove of garlic, crushed
1 teaspoon beef bouillon granules, or 1 cube
1 chopped onion
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
1 can (16 oz.) refried beans, heated
6 to 8 tortillas, warmed |
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| Instructions |
| Trim away all fat from meat. In crockpot combine meat, chile, garlic, bouillon, onion, chili powder, cumin, cilantro and salt. Cover and cook on LOW 8 hours or until meat is very tender. Remove meat from crockpot. With 2 forks shred meat, combine with 3/4 cup cooking juices. Spread warm tortillas with refried beans, add shredded beef. Fold over sides and then roll up. Serve warm. |
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| Add shredded cheeese and salsa to this if desired. |
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