Leftover Roast, Red Chili Chimi's |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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I purchased a nice, new crock pot a few days ago so I christened it with this recipe. Knew I had to do something with the leftover roast........very happy with the end result!!! Great served with the sauce, or plain for a quick snack. Ingredients:
2 lbs roast beef (large chunks) |
1 large onion (chopped) |
2 medium jalapenos (finely chopped, with seeds) |
1 (16 ounce) can beef broth |
1 (8 ounce) can tomato sauce |
5 garlic cloves (minced) |
2 tablespoons chili powder |
2 teaspoons ground cumin |
4 small dried hot red chili peppers, whole (any market) |
1 teaspoon black pepper |
2 teaspoons salt |
3 tablespoons cornstarch |
1 (2 lb) package burrito-size flour tortillas |
Directions:
1. Add all ingredients except cornstarch and tortillas to crock pot, cook on high until contents start to simmer then switch to low, stirring occasionally. After approximately 6-8 hours meat should become slightly shredded when stirring.
2. IMPORTANT-Remove the red chili's at this point! Too hot for most to bite into!
3. Mix cornstarch with 3 tbsp water, stir into burrito mixture a little at a time, (just enough to thicken). Check for salt, adding more if needed.
4. Remove all the meat to a separate dish with slotted spoon, reserving most of the sauce. Leave sauce in crock pot to stay warm.
5. Warm up burrito size flour tortillas in microwave, (20 seconds each).
6. Assemble burrito using approximately 2-3 serving spoons of the meat mixture.
7. Pan fry if desired till lightly browned on both sides in about 1/4 inch of oil.
8. Serve hot, with sauce and your choice of toppings ie: cheese, sour cream, or guacamole. Or serve as a plain burrito
9. Great either way.
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