*Crock Pot Burritos*
Serves 4 to 6 people This is a recipe I adapted from one I found on Plain Chicken. It's really good. Adapted to use ingredients I can find over here in the UK. 2 pounds of stewing beef, cut into cubes 120g of tomato passata (1/2 cup, tomato sauce) 1 TBS dry Tomato soup mix (Original recipe called for Knorr's Caldo de Tomate, which we don't have here in the UK) 3 TBS chili powder (The chili powder over here is unadulterated and VERY strong, so this is how I mixed it to get an approximation of North American equivelents: Mix together 1/2 tsp ground chili powder, 1 tsp ground cumin, 1 tsp ground oregano, 1/2 tsp ground black pepper, 1 1/2 tsp salt, 1/2 tsp of garlic powder, 1/2 tsp onion powder, pinch of ground cloves) 3 TBS plain flour 450ml of chicken stock (2 cups) Flour tortillas
Grated cheese (I used a four cheese mix of cheddar, jack, Mozzarella and Emmenthal)
Mix the dry soup mix and spices together in a saucepan. Whisk in the tomato passata and chicken stock. Bring to the boil over medium heat, whisking constantly. Simmer for five minutes. It should be thickened and smooth. Taste and adjust seasoning as required. You may want more chili powder here in the UK, depending on how HOT you like your chili. Place your stewing beef in a slow cooker. Pour the sauce over top. Cover and cook on low for 8 hours. At the end of that time. Strain out the sauce to a measuring cup. If you think it is too thin, you can boil it in a saucepan to thicken it up a bit. Shred the beef with two forks. Lay out the tortillas one at a time. Spoon a couple of heaped dessert spoons of beef and a teaspoon of sauce in the centre. Sprinkle some cheese on top, then roll up the tortilla to encase the filling. Place into a buttered casserole dish that is large enough to lay all of your burritos in, in one layer. Repeat to use it all up. Pour the remaining sauce over top and sprinkle with cheese. Bake in a 180*C/350*F/ gas mark 4 oven for about 15 minutes to heat through and melt the cheese. Serve hot. |
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