Sunday, October 31, 2010

Green Chili Beef Burritos

This recipe is similar to another shredded beef burrito recipe I make. It is a little spicier because of the jalapenos, but not too spicy. We only used half the recipe since 3 pounds is plenty for us. Also didn't add the seasoning blend. I did not wait patiently for the sauce to cool and skim the fat. Instead I stuck my immersion blender in the crock pot and then added the meat back right away. It definitely had more flavor after I put it back in the liquid. They are very good burritos and the meat can be used for other, say, empanadas.

Green Chili Beef Burritos

2 boneless beef top sirlion roast (3 pounds each)

4 cans (4 ounces each) chopped green chilies
1 medium onion, chopped
3 medium jalapeno peppers, seeded and chopped
3 garlic cloves,sliced
3 teaspoons chili powder 
1 1/2 teaspoon ground cumin 
1 teaspoon salt-free seasoning blend,(optional)
1 cup beef broth
24 flour tortillas (7 inches), warmed
diced tomatoes, shredded lettuce, shredded cheese, (optional)
Trim fat from roast; cut meat into large chunks. Place in a 5-quart slow cooker. Top with chilies, onion, jalapenos, garlic, chili powder, cumin, and seasoning blend. Pour broth over all. Cover and cook on low for 8 to 9 hours. Remove beef; cool slighty. Shred with two forks.

Cool cooking liquid; skim fat. In a blender cover and process cooking liquid in small batches until smooth. Return liquid and beef to slow cooker; heat through.

Place 1/3 cup beef mixture on tortilla. Top with cheese, tomato, lettuce if desired. Fold in ends and sides

No comments:

Post a Comment