Saturday, June 26, 2010

Slow Cooker Mexican Burritos

This is probably the easiest way to make a great mexican burrito. It is so tasty you will wonder why you haven't thought of it before. A slow cooker is just perfect for low cost, easy cooking, but let's face it sometimes you just forget that nice big useful crockpot under your cabinet or simply can't come up with anything new besides soup or stew. So here is my simple burrito. I think it's now my favorite. You can substitute chicken or beef with this too. We just happened to have some left over pork shoulder steaks in the freezer that needed to be used up.

Slow Cooker Mexican Burritos
For Crockpot:2 -3 large pork, beef shoulder steaks or boneless, skinless chicken breast
2 tbls. olive oil1 bullion cube beef or vegetable
Dash or two of powdered Garlic, Chili powder, Cumin, Cilantro
In Fry Pan:1 large yellow onion
1 large green pepper
Sliced fresh mushrooms

Toppings:
Soft Burrito shells
Sour Cream
Lettuce
shredded mexican blend cheeses
Salsa or hot sauce
Directions: Sear meat in a little olive oil on all sides. Place in crock pot along with any juices -add 1/2 cup of water and the boullion cube if desired. Season with spices. Cook for 4-5 hours on high until tender. When pork or meat is tender enough, take two forks and pull apart until meat is into shreds. keep warm. In your searing pan; with medium heat, add some olive oil and the sliced vegetables. Cook until lightly tender.Warm the burritos in the microwave and serve with meat, cooked veggies, shredded cheese, lettuce, sour cream and of course the salsa! Fold up and enjoy. Serves 4-6Tip: If using any Leftover cooked or roasted meats simply reduce cooking time to 2 hours on low