Beef and Chipotle Burritos
- Trim fat from meat. Cut meat into six pieces. Place meat in a 3 1/2- or 4-quart slow cooker. Add undrained tomatoes, onion, chipotle pepper, garlic, oregano, salt, and cumin.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
- Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Using a slotted spoon, remove tomatoes and onion from cooker; set aside. Stir enough of the reserved cooking liquid into meat to moisten. Discard any remaining cooking liquid.
- To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato mixture. If desired, top with cheese and/or Pico de Gallo Salsa. Roll up tortillas.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Pico de Gallo Salsa
- In a small bowl, combine tomato, onion, cilantro, and serrano chile pepper.* Stir in jicama and radish strips. Cover and chill for several hours before serving.
Nutrition Facts (Beef and Chipotle Burritos)
- Per serving:
- 361 kcal cal.,
- 11 g fat
- (4 g sat. fat,
- 0 g polyunsaturated fat,
- 4 g monounsatured fat),
- 86 mg chol.,
- 540 mg sodium,
- 22 g carb.,
- 12 g fiber,
- 5 g sugar,
- 40 g pro.
- Percent Daily Values are based on a 2,000 calorie diet