Beef and Chipotle Burritos with Pico de Gallo Recipe

By merlin

MSN Lifestyle Recipe

Ingredients

• 1 1/2 pound boneless beef round steak, cut 3/4-inch thick
• 1 (14 1/2-ounce) can low-sodium diced tomatoes, undrained
• 1/3 cup chopped red onion
• 1 to 2 canned shipotle chile peppers in adobo sauce, chopped
• 1 tsp dried oregano, crushed
• 1 clove garlic, minced
• 1/4 tsp ground cumin
• 6 (9 to 10-inch) whole wheat flour tortillas, warmed
• 3/4 cup reduced-fat cheddar cheese, shredded
• 1 recipe Pico de Gallo Salsa (see below)

Preparation

Step 1

1. Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4-quart slow cooker, place meat, undrained tomatoes, onion, chipotle peppers, oregano, garlic, salt, and cumin.

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

3. Remove meat from slow cooker; reserve cooking liquid. Using two forks, pull meat apart into shreds. Stil enough of the reserved cooking liquid into meat to moisten.

4. To serve, spoon meat mjust below centers of tortillas. If desired, top with cheese and Pico de Gallo Salsa. Roll up tortillas.

Yields: 6 servings

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