SHREDDED BEEF BURRITOS

MAKES 6 to 8 BURRITOS

If you have not tried to make meat fillings for tacos or burritos with your own seasonings, and using shredded rather than ground meat, you really must. It is far superior. In this recipe the beef chuck is first boiled, then reheated with more seasonings. See also Pork Burritos. The process is similar, but requires a roasting period. Alternately, you can also use any leftover meat or poultry and do just the final stage of cooking. This recipe is for burritos, but the filling can be used with tacos.

INGREDIENTS

First Cooking

1 boneless beef chuck (about 1 pound)

1-1/2 cups water

1 medium onion, cut in half

4 large garlic cloves

1 teaspoon dried oregano, crushed

1 teaspoon cumin

Salt and pepper to taste

Place beef in medium stock pot. Add remaining ingredients. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours or until beef is tender. Drain (save defatted broth for soups). While meat is still warm, shred with fingers or 2 forks. (Meat can be refrigerated or frozen for later use or continue with recipe.)

Final Cooking

Olive oil
1 cup finely chopped onion
4 large cloves garlic, minced
2 tablespoons chopped canned chiles
1 medium tomato, chopped
Shredded beef
1 teaspoon ground cumin
1 teaspoons dried oregano
2 teaspoons cilantro
Salt and pepper to taste

Flour tortillas
Garnishes (see below)

Heat enough oil to cover bottom of large sauté or fry pan over medium-high heat. Add onions and sauté until soft, about 10 minutes. Add garlic and cook an additional minute. Add the chopped chiles and tomato; stir and cook about 2 minutes. Add the shredded beef and seasoning. Stir well to combine; cover pan and cook over medium heat until hot.

Optional Garnishes: Guacamole, chopped onions, salsa, sour cream, chopped chiles, shredded cheese (such as Monterey Jack or sharp cheddar).

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