What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Monday, March 10, 2014

Southwest Beef Burritos

Southwest Beef Burritos
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

2 lbs boneless beef church roast
1/2 cup water
4 large tomatoes, peeled and chopped
1 large green bell pepper, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
2 tbsp canola oil
3/4 cup ketchup
1/2 cup pickled jalapeño slices
1 tbsp juice from jalapeño slices
1 tbsp vinegar
1 tsp salt
1/8 tsp garlic salt

Place roast and water in slow cooker.  Cover and cook on low for 8-9 hours.

Remove meat to a cutting board; use two forks to shred the beef.  Skim fat from cooking liquid, setting aside 1/2 cup of liquid.

In a large skillet, cook tomatoes, green pepper, onion, and bay leaf in canola oil for 18-22 minutes, or until liquid is reduced to 2 tablespoons.  Stir in ketchup, jalapeño slices and juice,vinegar, salt, garlic salt, and reserved cooking liquid.  Bring to a boil.

Discard bay leaf; stir in shredded beef, and heat through.  Serve in soft tortilla shells.

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