Chipotle Beef W/ Pico De Gallo |
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Prep Time: 15 Minutes Cook Time: 285 Minutes |
Ready In: 300 Minutes Servings: 8 |
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My beloved father lives alone and is a diabetic and workaholic! In the past few years, I have made it a point to try and bring him a few meals per week that are healthy and filling. I found this recipe in Better Homes and Gardens Our Best Diabetic Recipes magazine edition. You can add more chile peppers to suit your taste. I always pour in the remainder of the adobo sauce from the can into the pot. I love the radish and jicama added to the pico. Ingredients:
2 1/2 lbs boneless beef round steak, cut 3/4 inch thick |
2 (14 1/2 ounce) cans no-salt-added diced tomatoes, undrained |
1 medium onion, cut into wedges |
1 -2 chipotle chile peppers in adobo sauce, chopped |
1 teaspoon dried oregano, crushed |
2 garlic cloves, minced |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
whole wheat tortilla, warmed |
1 cup shredded reduced-fat cheddar cheese |
1 cup finely chopped tomato |
2 tablespoons finely chopped red onions |
2 tablespoons fresh cilantro |
1 seeded and finely chopped fresh serrano chili pepper |
1/2 cup chopped peeled jicama |
1/4 cup thin strips red radish |
Directions:
1. Trim fat from meat and cut into 6 pieces.
2. In a 4 quart slow cooker, place meat, tomatoes, onion, chipotle peppers, oregano, garlic, cumin and salt.
3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours.
4. Prepare pico de gallo by combining all ingredients and chilling for at least 2 hours.
5. After meat has cooked, remove from pot reserving liquid and shred with fork.
6. Return to liquid mixture to moisten.
7. Using a slotted spoon, line mixture into warm tortillas and top with pico de gallo.
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