Shredded Beef Burrito Food

SHREDDED BEEF BURRITO FILLING

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

SHREDDED BEEF FOR TACOS OR BURRITOS

Steps:

• Place onion in slow cooker and top with beef roast.
• In a small bowl, whisk together remaining ingredients and pour over beef roast.
• Cook on low for about 8 hours.
• Remove roast from slow cooker, reserving juice.
• Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
• Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.

CROCK POT SHREDDED BEEF BURRITOS

Steps:

• Remove as much fat as possible from roast.
• Place roast in crock pot and cover with remainder of ingredients except tortillas.
• Cook on low for 8-10 hours.
• With fork shred roast and stir well with other ingredients in crock pot.
• Drain meat mixture well and serve in flour tortillas with your favorite toppings.
• Enjoy.

BEEF WET BURRITOS HACIENDA-STYLE!

Steps:

• Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
• Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
• When hot, place roast in carefully.
• Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
• Add beef broth and turn heat down to medium.
• Place on top securely, place on regulator.
• Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
• Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
• When regulator starts to rock, set timer for 50 minutes.
• After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
• Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
• Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
• Put beef back into pot and add broth.
• Shred beef with 2 forks.
• Add 1 cup water, taco seasoning packets, hot sauce and butter.
• Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
• Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
• THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
• Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
• Top with a nice amount of shredded lettuce keeping it all in the center straight across.
• Pile each (on top of lettuce), with the shredded beef mixture.
• Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
• Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
• In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
• Pour evenly over burritos.
• Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
• Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
• Plate using large spatula! Use 2 if needed!
• Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
• I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
• *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
• ENJOY! Ole! :).

BEEF BURRITOS

Steps:

• Make the beef & bean filling: heat oil in pan, cook beef, stirring, til browned.
• Add onion and garlic, cook, stirring, til onion is soft. Stir in undrained can of tomatoes and remaining ingredients; simmer uncovered 15 minutes or til mixture is thickened.
• Divide warm beef & bean filling among the tortillas, roll; secure with toothpicks. Placed filled tortillas on greased oven tray, sprinkle with cheese and bake in moderate oven about 10 minutes or til cheese melts.
• Meanwhile, make the guacamole: mash avocado with fork, add remaining ingredients and mix well.
• To serve: Remove toothpicks from tortillas, served topped with guacamole, sour cream and cilantro.

SHREDDED BEEF CHIMICHANGAS

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

CHIPOTLE SHREDDED BEEF FOR TACOS OR BURRITOS

Steps:

• Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin. smoked paprika and salt in a small bowl.
• Rub the spice mix into the beef, covering each side evenly. Once the oil is hot, place the beef in the skillet and sear on each side. Do NOT MOVE the meat while it cooks for 2-3 minutes on each side.
• Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.
• Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce over the onions, garlic and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours until fork tender.
• Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker and mix into the shredded beef.

KRIS' AMAZING SHREDDED MEXICAN BEEF

Steps:

• Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
• Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
• Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.