Beef and Chipotle Burritos

Chipotle peppers are smoked jalapenos that lend a great smoky flavor to foods.

Prep: 20 mintues Cook: 8-10 hours Makes: 6 servings (1 burrito/person)

Ingredients:

• 1 1/2 pounds boneless beef round steak, cut 3/4 inch thick
• 1 14.5 ounce can diced tomatoes, undrained
• 1/3 cup chopped onion (1 small)
• 1 to 2 canned chipotle peppers in adobo sauce, chopped
• 1 tsp dried oregano
• 1/4 tsp ground cumin
• 1 clove garlic, minced
• 6 9- to 10-inch tomato-flavored or plain flour tortillas
• 3/4 cup shredded sharp cheddar cheese
• Pico de Gallo
• Sour cream

Preparation:

1. Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2- or 4-quart crockery cooked place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours (or high for 4 to 5 hours). Using 2 forks, pull meat apart into shreds. Place meat in a large blow. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortillas, spoong it just below the center. Top with cheese, Pico de Gallo, and sour cream.

Courtesy: Better Homes & Gardents 75th Anniversary Cookbook