Chipotle's Burritos

By mollydahma

Ingredients

• For the Cilantro-Lime White Rice:
• 1 London Broil roast (1.5-2 lbs)
• 1 onion, chopped
• 4 garlic cloves
• 2 T whole peppercorns
• 2 T apple cider vinegar
• 2 (8 oz) cans tomato sauce
• 1 chipotle pepper in adobo sauce – note: one pepper, not a whole can!
• 2 tsp chili powder, more or less to taste
• 2 packages (8 ct) Mission burrito-size tortillas
• Cilantro-Lime white rice, see recipe below
• black beans, see recipe below
• Additional toppings as desired, such as salsa, guacamole, sour cream, and cheese
• 1 cup white rice
• 2-3 T minced cilantro
• 1-2 lime juice
• salt
• For the black beans:
• 1 (15 oz) can black beans
• 1 tsp cumin

Preparation

Step 1

1. Place London Broil in slow cooker, throw chopped onions, garlic cloves, peppercorns, and apple cider vinegar in on top. Add enough water to cover the roast. Cook on low for about 6 hours.

2. Remove meat from slow cooker and shred. It might seem a little dry and tough at this point, but we’re going to fix that. Remove the onions and peppercorns from slow cooker, reserving the juices. Blend the tomato sauce with the chipotle pepper and chilil powder until the chipotle pepper is very fine. Add the meat back to the slow cooker, along with the tomato sauce mixture and enough of the reserved broth to keep it plenty moist. Cook on low for another hour.

3. When you’re about 20 minutes away from wanting to eat, cook the rice according to the package directions. Once it’s done cooking, scoop it into a bowl and toss with the cilantro, lime juice, and salt (to taste). Warm the black beans with the cumin and whatever other spices you may feel like throwing in!l

4. Now that everything is ready, begin assembling your burritos! Warm tortillas are a must, and I’ve found the best way to warm them is, well, just like the Mission package says – heat them one at a time in a skillet on medium high for 10-15 seconds on one side and 10 seconds on the other.