2 1/2 pounds boneless beef round steak, cut 3/4 inch thick
2-14 1/2 ounce cans no-salt-added diced tomatoes, undrained
1 medium onion, cut into thin wedges
2 - 3 chipotle peppers in adobo sauce, chopped
2 cloves garlic, minced
1 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon ground cumin
8-8 inches whole wheat or low-fat flour tortillas, warmed
1 cup shredded reduced-fat cheddar cheese (4 ounces) (optional)
1 Pico de Gallo Salsa (see recipe below)
Trim fat from meat. Cut meat into six pieces. Place meat in a 3 1/2- or 4-quart slow cooker. Add undrained tomatoes, onion, chipotle pepper, garlic, oregano, salt, and cumin.
Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4 1/2 hours.
Remove meat from cooker, reserving cooking liquid. Using two forks, pull meat apart into shreds. Using a slotted spoon, remove tomatoes and onion from cooker; set aside. Stir enough of the reserved cooking liquid into meat to moisten. Discard any remaining cooking liquid.
To serve, spoon 1/2 cup of the meat just below the center of each warm tortilla. Top each with about 3 tablespoons of the tomato mixture. If desired, top with cheese and/or Pico de Gallo Salsa. Roll up tortillas.
Pico de Gallo Salsa
1 cup finely chopped tomato, (2 medium)
2 tablespoons finely chopped onion
2 tablespoons snipped fresh cilantro
1 fresh serrano chili pepper, seeded and finely chopped
1/2 cup chopped, peeled jicama
1/4 cup thin radish strips
In a small bowl, combine tomato, onion, cilantro, and serrano chile pepper.* Stir in jicama and radish strips. Cover and chill for several hours before serving.
Recipe shared from: http://www.bhg.com/recipe/beef/beef-and-chipotle-burritos/