MEXICAN BEEF BURRITO RECIPE RECIPES

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with 2 forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., If desired, serve filling (using tongs) on tortillas for burritos or tacos and add toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Steps:

• For the guacamole, place the avocados in a bowl with the garlic, onion and chilli and mash together roughly with a fork. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Set aside.
• To make the tomato salsa, mix the tomatoes, onion and coriander in a bowl. Set aside.
• To make the burrito filling, heat the oil in a pan and fry the onion for 1-2 minutes until softened but not browned.Add the chopped steak or beef mince to the pan with the garlic and chilli and stir fry for one minute.
• Add a pinch of cayenne pepper and a dash of Worcestershire sauce and Tabasco sauce and cook for another minute, or until cooked to your liking, then remove from the heat.
• To assemble the burrito, place the warmed tortillas on serving plates and divide the steak between them. Top with salsa and lettuce and fold to enclose the filling.
• Serve the burrito with rice, grated cheese, soured cream and a spoonful of the guacamole.