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Chipotle and Beef Burritos

  • Cook Time: 8 - 10 hours (low) or 4 - 5 hours (high)
  • Servings: 6
  • Course: Main Dish

Reynolds Kitchens® Tips

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Ingredients

  • 1-1/2 pounds boneless beef round steak, cut 3/4 inch thick
  • 1 14-1/2-ounce can diced tomatoes, undrained
  • 1/3 cup chopped onion (1 small)
  • 1 to 2 canned chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground cumin
  • 1 clove garlic, minced
  • 6 9- to 10-inch tomato-flavored or plain flour tortillas, warmed
  • 3/4 cup shredded sharp cheddar cheese (3 ounces)
  • 1 recipe Pico de Gallo Salsa (see recipe below)

Directions

Step 1

Trim fat from meat. Cut meat into 6 pieces.

Step 2

In a 3-1/2- or 4-quart slow cooker lined with a Reynolds® Slow Cooker Liner place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.

Step 3

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

Step 4

Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in enough cooking liquid to reach desired consistency.

Step 5

Divide meat among warm tortillas, spooning it just below the centers. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream.

Step 6

Roll up tortillas.

Pico de Gallo Salsa

In a medium bowl combine 2 finely chopped medium tomatoes; 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilantro; 1 fresh serrano chile pepper, seeded and finely chopped (see tip); and dash sugar.
Cover; chill several hours.

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