Did I say Slow Cooker Burritos? Yup. The flavor of the chipotle beef is awesome and the prep work is really easy. Add to that the delicious layers of guacamole, salsa, cheese, rice and beans. Oh sweet baby Jesus. This recipe will definitely be made again and again.
3tablespooncanned chipotle chiles in adobo sauceminced
2tablespoonvegetable oil
6garlic clovesminced
1jalapenostemmed, seeded, and minced
1tbstomato paste
1tbsground cumin
1 15ozcan tomato sauce
2teaspoonbrown sugar
½teaspoonliquid smoke
3lbsboneless beef chucktrimmed and halved
Salt and pepper
Kickin' Burritos
8large tortillas
guacamole
salsa
beef filling
8ozshredded cheese
14ozblack beans
2cupscooked rice
Instructions
For the Beef Filling
In a heat proof bowl, combine the onion with the ingredients through the cumin and microwave until the onions are softened, about 5 minutes, stirring occasionally.
Stir the tomato sauce, sugar, and liquid smoke into the slow cooker with the onion mixture.
Season the beef with salt and pepper on both sides. Place in slow cooker and spoon sauce over top. Cover and cook on low for 9 to 11 hours.
Transfer the beef to a bowl and discard any excess fat. Shred the beef with two forks.
Skim any fat from the surface of the liquid remaining in the slow cooker. Ladle 1 cup, or more if needed, into the shredded beef to moisten and add flavor.
Kickin' Burritos
Lay the tortilla on a flat surface.
Spread an even layer of guacamole, salsa, cheese, black beans, rice, and a large portion of shredded beef.
Fold the ends up and wrap.
If you are feeling feisty, toast the burrito in a preheated skillet over medium heat with a weight (like a plate) pressing down on top until golden. Flip and repeat.
Serve with sour cream and hot sauce, if desired. Live Mas.