Spicy Shredded Beef Burritos~Robynne
|4-5 lb||beef sirloin tip roast|
|2 Tbsp||olive oil|
|sprinkle southwest chipotle seasoning, granulated garlic, pepper, salt on roast|
|1/3 c||apple cider vinegar|
Have you considered Holland House
|3 Tbsp||lime juice|
|(i have used knorr chipotle flavored cubes-like bullion cubes) and eliminate the need for food processing|
|5 clove||garlic, minced|
|4 tsp||ground cumin|
|2 tsp||oregano, dried|
|1 1/2 tsp||black pepper|
|1/2 tsp||ground clove|
|32 oz||beef broth (or enough to cover roast in dutch oven)|
|2||15 ounce cans of pinto beans|
|2 slice||salt pork|
find more delicious recipes at www.porkbeinspired.com
|1 tsp||granulated garlic|
|1/2 tsp||cumin or more to taste|
|salt and pepper to taste|
|YOU WILL ALSO NEED|
|8||burrito sized flour tortillas|
|shredded monterey jack and white cheddar combined|
|your favorite salsa (we love rojo's fresh cut salsa, restaurant style|
|guacamole, if desired|
|sour cream, if desired|
|fresh cilantro, if desired|
Adapted from a copycat version of Chipotle Mexican Grill Barbacoa Burritos. I make them and my husband say's "Chipotle's got nothin' on you, honey"!
I usually make the beef the day before I serve the burritos and reheat and adjust seasoning, as needed, but this is not necessary.
Serve with your favorite salsa, guacamole and don't forget the sour cream!
Thanks to Bonnie Dare for the great rice recipe "Cilantro Lime Rice" found on this site!
Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne