Green Chili Beef Burritos


Ingrêdiênt$
  • 2 bêêf $irloin tip roa$t$ (3 pound$ êach)
  • 4 can$ (4 ouncê$ êach) choppêd grêên chiliê$
  • 1 mêdium onion, choppêd
  • 3 mêdium jalapêno pêppêr$, $êêdêd and choppêd
  • 3 garlic clovê$, $licêd
  • 3 têa$poon$ chili powdêr
  • 1-1/2 têa$poon$ ground cumin
  • 1 têa$poon $alt-frêê $êa$oning blênd, optional
  • 1 cup rêducêd-$odium bêêf broth
  • 24 fat-frêê flour tortilla$ (8 inchê$), warmêd
  • Choppêd tomatoê$, $hrêddêd lêttucê and $hrêddêd rêducêd-fat chêddar chêê$ê, optional
Dirêction$
  1. Trim fat from roa$t$; cut mêat into largê chunk$. Placê in a 5- to 6-qt. $low cookêr. Top with thê chiliê$, onion, jalapêno$, garlic, chili powdêr, cumin and $êa$oning blênd if dê$irêd. Pour broth ovêr all. Covêr and cook on low for 8-9 hour$ or until mêat i$ têndêr.
  2. Rêmovê bêêf; cool $lightly. $hrêd with two fork$. Cool cooking liquid $lightly; $kim fat. In a blêndêr, covêr and procê$$ cooking liquid in $mall batchê$ until $mooth.
  3. Rêturn liquid and bêêf to $low cookêr; hêat through. Placê 1/3 cup bêêf mixturê on êach tortilla. Top with tomatoê$, lêttucê and chêê$ê if dê$irêd. Fold in ênd$ and $idê$.

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