Beef and Chipotle Burritos

Ingredients:

1. 1-1/2 pounds boneless beef round steak, cut 3/4 inchthick

2. 1 14-1/2-ounce can diced tomatoes, undrained

3. 1/3 cup chopped onion (1 small)

4. 1 to 2 canned chipotle peppers in adobo sauce, chopped

5. 1 teaspoon dried oregano, crushed

6. 1/4 teaspoon ground cumin

7. 1 clove garlic, minced

8. 6 9- to 10-inch tomato-flavored or plain flourtortillas, warmed

9. 3/4 cup shredded sharp cheddar cheese (3 ounces)

10. 1 recipe Pico de Gallo Salsa

11. Shredded jicama or radishes (optional)

12. Dairy sour cream (optional)

Method: Trim fat from meat. Cut meat into 6 pieces. In a3-1/2- or 4-quart crockery cooker place meat,undrained tomatoes, onion, chipotle peppers, oregano,cumin, and garlic. Cover; cook on low-heat setting for 8 to 10 hours oron high-heat setting for 4 to 5 hours. Remove meatfrom cooker. Using 2 forks, pull meat apart intoshreds. Place meat in a large bowl. Stir in cookingliquid to reach desired consistency. Spoon one-sixthof the meat onto each warm tortilla just below thecenter. Top with cheese, Pico de Gallo Salsa, and, ifdesired, jicama and sour cream. Roll up tortilla.

Makes 6 servings.

Pico de Gallo Salsa: In a bowl combine 2 medium finelychopped tomatoes; 2 tablespoons finely chopped onion;2 tablespoons snipped fresh cilantro; 1 fresh serranochile pepper, seeded and finely chopped; and dashsugar. Cover; chill several hours.