Easy Burrito Meat recipe
Posted: Wed Sep 15, 2010 5:07 pmEasy Burrito Meat Recipe
2-3 pound chuck roast
30-32 oz. of canned tomatoes
1 medium onion, diced
1 small can (4.5 oz) chopped green chilis
1 clove garlic, minced
water, if needed
cut the beef in 2 inch chunks
brown beef in a heavy dutch oven pan*, in a little bit of oil -- searing the all sides of the beef cubes/chunks
Add the remaining ingredients to the meat
add enough water to cover meat (may not need to add water if canned tomatoes have lots of juice/liquid and cover meat in the pot).
salt and pepper to taste
cover the pot
Cook on medium low heat (on top of stove) for 3-4 hours, stirring occasionally. If water/juices cook off too quickly, just add a little more water.
As the beef breaks down, mush it a little with a potato masher or wooden spoon, or whatever type spoon you have (no real biggy -- it's just to help the meat to break down)
About 1/2 hour before serving, take the lid/cover off pot to allow excess juices to evaporate and thicken.
Serve in heated tortilla/burrito shells with shredded cheese, lettuce, chopped tomatoes, scallions, sour cream, avacado -- or whatever fixins you like.
It smells sooooooooooooo yummy, and tastes yummy too.
Note: If you prefer more spice heat, you may want to add a jalapeno pepper or hotter type pepper to the recipe too.
*A Dutch-oven pan is a large heavy duty (wide and deep) sized pan with a lid, which can be used on top of the stove, and/or inside the oven.
2-3 pound chuck roast
30-32 oz. of canned tomatoes
1 medium onion, diced
1 small can (4.5 oz) chopped green chilis
1 clove garlic, minced
water, if needed
cut the beef in 2 inch chunks
brown beef in a heavy dutch oven pan*, in a little bit of oil -- searing the all sides of the beef cubes/chunks
Add the remaining ingredients to the meat
add enough water to cover meat (may not need to add water if canned tomatoes have lots of juice/liquid and cover meat in the pot).
salt and pepper to taste
cover the pot
Cook on medium low heat (on top of stove) for 3-4 hours, stirring occasionally. If water/juices cook off too quickly, just add a little more water.
As the beef breaks down, mush it a little with a potato masher or wooden spoon, or whatever type spoon you have (no real biggy -- it's just to help the meat to break down)
About 1/2 hour before serving, take the lid/cover off pot to allow excess juices to evaporate and thicken.
Serve in heated tortilla/burrito shells with shredded cheese, lettuce, chopped tomatoes, scallions, sour cream, avacado -- or whatever fixins you like.
It smells sooooooooooooo yummy, and tastes yummy too.
Note: If you prefer more spice heat, you may want to add a jalapeno pepper or hotter type pepper to the recipe too.
*A Dutch-oven pan is a large heavy duty (wide and deep) sized pan with a lid, which can be used on top of the stove, and/or inside the oven.