Crock Pot Beef Burritos / Tammie Moore 1.5 pounds skirt or flank steak, halved lengthwise then quartered 4 teaspoons garlic, minced 1 Tablespoon paprika 1 Tablespoon oregano 1 Tablespoon cumin 2 teaspoons coriander 2 Tablespoons olive oil 4 cups tomatoes, chopped 1.5 cups red bell pepper, chopped 1.5 cups green bell pepper, chopped 1.125 cup red onion, sliced 4 Tablespoons tomato puree 0.5 cup jalapeno peppers, seeded and sliced 1 Tablespoon cilantro, chopped 8 flour tortillas (serving day) Place skirt/flank steak on a clean working surface. In a small bowl combine garlic, paprika, oregano, cumin, coriander, and olive oil. Rub mixture over entire front and back surface of steak. Place tomatoes, peppers, onion, tomato puree, jalapeno, and cilantro in the bottom of a slow cooker. Place skirt steak on top. Cook low for 8-10 hours until meat is tender. Remove steak from slow cooker, and shred using 2 forks. Return to slow cooker and combine with sauce. Serve atop tortillas. Freezing Directions: Place skirt/flank steak on a clean working surface. In a small bowl combine garlic, paprika, oregano, cumin, coriander, and olive oil. Rub mixture over entire front and back surface of steak. Place steaks gallon freezer bags. Place tomatoes, red peppers, green pepper, red onion, tomato puree, jalapenos and cilantro into a separate gallon freezer bag. Label and freeze. TO SERVE: Thaw. Place tomatoes, peppers, onion, tomato puree, jalapeno and cilantro in the bottom of a slow cooker. Place skirt steak on top. Cook low for 8-10 hours until meat is tender. Remove steak from slow cooker, and shred using 2 forks. Return to slow cooker and combine with sauce. Serve atop tortillas. Servings: 4
Posted on: Sat, 24 May 2014 02:38:07 +0000
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