Saturday, August 09, 2003
Burrito Beef
Empress here, again! In keeping with the recipe theme, and the Atkins theme (sorry, Cas!), here’s a recipe that we just tried and it’s quite good and REALLY easy!
Burrito Beef
2 pounds boneless beef chuck (we used London broil)
¼ cup green salsa (we used regular salsa ‘cause we couldn’t find any green salsa!)
2 garlic cloves, crushed
2 green onions, chopped
1 jalapeño pepper, seeded and chopped
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon salt
1. Trim fat from beef. Place beef, salsa, garlic, green onions, jalapeño, chili powder, cumin and salt in slow cooker. Cover and cook on low 8 hours until beef is very tender.
2. Remove beef and shred with two forks. Mix beef with ½ cup cooking juices before filling tortillas.
We didn’t have the low-carb tortillas at the time so we ate this alone served with a cool cucumber salad. It was great!
Oh, and don’t be afraid that there isn’t much liquid in the slow cooker. I fretted all day thinking that the slow cooker would burn up, but by the time we got home, there was quite a bit of liquid! Amazing!
Enjoy!
And if you’re looking for a place to get really good low-carb breads or tortillas, I can recommend Aspen Ice Cream. It’s a place in Florida that is run by two wonderful and friendly women, but you can also order online and they are very good at getting your orders out to you quickly and accurately. Go give ‘em a try!
