Saturday, July 9, 2011
Tyler Florance's Shredded Beef Burritos in the Crock-pot
This recipe is actually a stove top recipe, but honestly, who has 3 hours to babysit a top on the stove top? Not me that's for sure. I really wanted to try this recipe, however during the work week, this is not the type of meal that I could just make whenever I arrive home from work. So I thought why not make this in the crock pot. I have to say, that this has to be one of the best crock pot recipes that I'm made in a long time!
I was so pleased with the way that it came out. The beef came out so moist and jammed packed with flavor. I was so please with the way it came out in the crock-pot that I'm not even going to try to make in on the stove top, why mess with perfection.
Recipe source...http://www.foodnetwork.com/recipes/tyler-florence/mexican-pot-roast-tacos-recipe/index.html (this is the stove-pot version)
WHAT YOU'LL NEED
2 pounds beef shoulder
Kosher salt and freshly ground black pepper to taste
2 tablespoons of extra-virgin olive oil
4 cloves garlic, minced
1 large onion, sliced (I like red onions)
1 (28-ounce) can crushed tomatoes
1 tablespoon smoked cayenne pepper
1 tablespoon ground cumin
1 avocado cut into chunks
1 med tomato cut into chunks
1/2 habanero pepper minced
lite sour cream
WHAT YOU'LL NEED TO DO:
Season all sides of the beef with a fair amount of salt and pepper.
Add 2 tablespoons of olive oil, garlic, onions, canned tomatoes, beef cayenne pepper, and cumin to crock-pot.
Let cook on LOW for 7-8 hours. Beef should be fork tender and falling apart.
Remove beef from pot and using 2 forks shred beef into bite size.
TO ASSEMBLE YOUR BURRITO:
Take one wrap, and take a teaspoon of sour cream and spread on wrap.
Add shredded beef, and top with chopped tomatoes, habanero pepper, and avocado.
Wrap burrito and eat!