Post by chief_cook2 on Dec 20, 2002 20:19:00 GMT -6
This one is a little work - but is it EVER worth it!
1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores
didn't carry this - of course- so I substituted a jar of salsa with
chipolte, I think it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10" tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we're talking real life here - I
substituted a small jar of regular salsa
Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4
qt. crockery cooker place meat, undrained tomatoes, onion, peppers,
oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, shred
meat. Spoon one-sixth of the meat onto each warm tortilla just below the
center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or
radishes and sour cream.
Roll up tortilla. Makes 6 servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp.
finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely
chopped; and dash sugar. Cover; chill several hours.
1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores
didn't carry this - of course- so I substituted a jar of salsa with
chipolte, I think it was Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10" tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we're talking real life here - I
substituted a small jar of regular salsa
Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4
qt. crockery cooker place meat, undrained tomatoes, onion, peppers,
oregano, cumin, and garlic.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat
setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, shred
meat. Spoon one-sixth of the meat onto each warm tortilla just below the
center. Top with cheese, Pico de Gallo Salsa, and if desired, jicama or
radishes and sour cream.
Roll up tortilla. Makes 6 servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp.
finely chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely
chopped; and dash sugar. Cover; chill several hours.