SHREDDED BEEF BURRITOS

It was quite a thing to have my sweet Mexican brother in law “knight” me as half-Mexican!

He, my sister, and their family were at our home visiting once and I decided to make these Shredded Beef Burritos.

I made them without thinking, because pretty sure if I had thought about it, I would not have made them.

You know, afraid that I would be judged … “little Cammi over here from Utah trying to make Mexican food!????  Bless her heart.”

I can hear him saying that. 😉

However, to my surprise, I got a completely different reaction!

He immediately asked that I send my sister (his wife) the recipe.

The deliciously seasoned beef is what makes these great! Cooking is slowly for 8-10 hours makes it irresistibly tender and mouth-watering.

I am not yet on the instant pot craze but I’m sure you could do that if you wanted.

I put mine in the crockpot at 6:00 am so that it was ready to shred at 2:00 when we got home from church.  The crockpot I use can be found HERE.

I used a rump roast just because I’m not a fan of chuck, but you could use either.

Throw the shredded beef back into those delicious juices for another 30 minutes.  Then drain the meat, wrap it in a tortilla, and add plenty of homemade guac, tomatoes, sour cream. and monterey jack cheese.  There you have it!

Delicious shredded beef burritos that anybody would love!

Serve it with a side of chips and salsa, and you’ll think you’ve died and gone to Mexico!

Print Recipe

SHREDDED BEEF BURRITOS

Servings

Ingredients

• 1 (2.5 lb) rump roast or chuck...
• 1 14 oz can beef broth
• 1 1/2 Tbs chili powder
• 1/2 Tbs cumin
• 1/2 Tbs onion powder
• 1 tsp garlic powder
• 1 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• juice of 2 limes

Servings Ingredients 1 (2.5 lb) rump roast or chuck... 1 14 oz can beef broth 1 1/2 Tbs chili powder 1/2 Tbs cumin 1/2 Tbs onion powder 1 tsp garlic powder 1 1/2 tsp salt 1/4 tsp freshly ground black pepper juice of 2 limes

Instructions

1. In a small bowl whisk together chili powder, cumin, onion powder, garlic, powder, salt and pepper. Pour beef broth into slow cooker, place the roast, then sprinkle the roast with the seasoning mixture. Cover and cook 8-10 hours on low.
2. Remove the roast and trim off all fat. Shred with two forks and return it all to the juices in the slow cooker, and cover with lid, to cook an additional 30 minutes. Drain meat through a colander.
3. Serve in warm flour or corn tortillas. Garnish with chopped lettuce, monterey jack or cheddar cheese, sour cream, guacamole, tomatoes, salsa, cilantro, lime juice and hot sauce.