February 23, 2009

Shredded Chipotle Beef Burritos and Leftover Ideas

This recipe was posted on my blog almost exactly a year ago, but I decided to bring it back up to the front because a) I have a photo of it now and b) this beef is seriously so good. I made a huge (triple) batch of it Valentine’s Day weekend because had a lot of family in town for my daughter’s baby blessing. I think that having too much food leftover is much better than running out during dinner, but that means I usually have lots of food leftover.The last time I made this we used the leftovers in some nachos and it was fantastic. This time I tried to get more creative and I made a soup out of some of the leftover beef. Whoa. That turned out so well that it gets its own post shortly. We also used it in quesadillas, more nachos, and breakfast burritos (also amazing). We don’t usually eat a lot of red meat, but I could seriously eat this stuff daily. Especially since it gets better after a day or two.

Shredded Chipotle Beef Burritos

Ingredients:

1 1/2 lb roast or steaks
1 14.5 oz can diced tomatoes, undrained
1/3 c chopped onion
1 or 2 chipotle peppers from a can of chipotle peppers in adobo sauce (not the whole can!)
1 tsp oregano
1/2 tsp cumin
1 clove garlic, minced
1 tsp salt
1/3 c chopped fresh cilantro
juice from 1 small lime
warm tortillas
fresh pico de gallo or salsa
guacamole
sour cream
shredded cheese

Directions:

Trim meat of fat and strange gummy parts and cut into about 6 pieces. Place meat in a 2.5-4 qt slow cooker. Add undrained tomatoes, onion, chipotle peppers, oregano, cumin, garlic, and salt. Cover and cook on low heat for 7-8 hours. Remove meat from slow cooker, shred with a couple of forks and return to pot. Cook for an additional hour or so until heated through and flavor has incorporated into the meat. Add cilantro and lime juice. Serve on tortillas with pico, guac, sour cream and cheese. (And anything else you feel like putting on there)

Nat's Notes:
1. I decided that chipotle peppers rock. You can use them in place of diced green chilies in about anything. They add smokey, spicy flavor to stuff. Mmm. They're super hot, though, so go easy on them.
2. The leftovers we had were AMAZING on nachos. I would have made quesadillas, too, but we ate it up too fast.

adapted from the Better Homes and Garden website

Gluten-Free, Main Dish Beef, Mexican/Southwest, Slow Cooker

7 comments »

7 Responses to “Shredded Chipotle Beef Burritos and Leftover Ideas”

1

Rebecca — February 25, 2009 @ 1:08 am

Hey, you linked to our food blog! Snaps to you, friend/cousin! I guess I should at least acknowledge that I read the recipe, too. Mmm.

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2

jenn — February 26, 2009 @ 2:34 am

Nat, I had to let you know I made this for dinner tonight (I had pork chops on hand and used those instead of beef) and it turned out SO GOOD. Bill and I can’t stop talking about the flavor of this stuff! Thanks. :)

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3

Natalie — March 4, 2009 @ 8:19 pm

Thanks Jenn! I’m glad that you said so because then it doesn’t look like I was exaggerating :) Glad you liked it!!

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4

Britty — March 12, 2009 @ 4:12 pm

I’ve got this recipe (and the steak and potato soup for leftovers) on my weekly menu. I am excited to make it. I also had to tell you I love the new header!

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5

Mandy — April 16, 2009 @ 2:15 am

I made this today with cilantro lime rice (like at the restaurant Chipotle) and it was so good.

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6

Lindsey — April 30, 2012 @ 5:26 pm

I’ve been wanting to try this forever (it’s been sitting in a One Note file for a long time…oh, how I love One Note….another reason to thank you). Anyway, and I am in the middle of eating this for dinner right now. I had one burrito, was waiting to see if I really wanted/needed more, and have decided that I just can’t stop at one (the need part is still questionable, but whatever). Kurtis and I both love this. It’s delicious. I actually wish we had invited someone over for dinner. (Especially since my grandparents gave us a giant roast because they’re about to get the meat from their new cow and they still had some from the old cow in the freezer. And when I say giant, I mean giant. It was like 4.5 lbs. I’m hoping this freezes well.) We have the soup on the menu this week as well. I probably should just leave a comment right now for that letting you know that it is amazing because I have no doubt that we’ll both feel that way…we always do!

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7

Kristi — December 27, 2012 @ 11:26 am

I love that you posted this recipe. This was one of the first things I made out of the better homes and gardens cook book I got for my wedding (almost ten years ago). I didn’t know anything about anything and put in a WHOLE can of Chipotle Peppers in Adobo sauce. As we were eating it I thought “who in the world can tolerate something this spicy!!!!” ha ha. I later made it with some jalepenos from a jar and liquid smoke (I figured that those peppers were just smoked jalepenos, right), and it became one of our favorite meals. Making it again today with just one pepper from the jar :). Hey, those weekly menu things that you have are pretty great, more please!

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