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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 should. It is takes more time, but preparation is simple and most of the time is for cooking the beef. In this recipe, beef chuck is first boiled, then shredded and reheated with more seasonings. The recipe is for burritos, but the filling can be used with soft corn tacos. For something a little different, see the Pork Burritos in the similar and related recipes. The process is similar, but the pork requires a roasting period. Alternately, you can also use any leftover meat or poultry and do just the final stage of cooking.


   First Cooking    Final Cooking

For the first cooking, 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 and freeze the broth for soup). While meat is still warm, shred with fingers or 2 forks. (Meat can be refrigerated or frozen for later use, or continue with recipe.)

For the final cooking, 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.

Heat tortillas in oven, wrapped in foil, or microwave, wrapped in paper towels. Spoon some meat into each tortilla, adding garnishes as desired, wrap and serve immediately.

Optional Garnishes: Guacamole, chopped onions, salsa, sour cream, chopped chiles, shredded cheese, such as Monterey Jack or sharp cheddar, are all optional garnishes.