Thursday, May 5, 2011

Feliz Cinco de Mayo!

Hola amigos y amigas! Feliz Cinco de Mayo! I welcome you all to a wonderful installment of Everyday Meals. Today, as you can tell, is Cinco de Mayo (The 5th of May). Cinco de Mayo is celebrated in Mexico and the United States as a part of Mexican heritage and pride as a way to commemorate the freedom and democracy during the beginning of the American Civil War. As opposed to what everyone thinks, Cinco de Mayo is NOT Mexico's Independence Day. That is actually in September. September 16th, to be exact. Any who, to celebrate today, I've gathered an excellent burrito recipe for you and your family to enjoy. Let's get started!

Beef and Chipotle Burritos

You will need:

  • 1 and 1/2 pounds  boneless beef round steak, cut 3/4 inch thick
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/3 cup chopped onion
  • 1 to 2 canned chipotle peppers in adobo sauce, chopped
  • 1 teaspoon dried oregano, crushed
  • 1/4 teaspoon ground cumin
  • 1 clove garlic, minced
  • 6 tortillas, warmed
  • 3/4 cup shredded sharp cheddar cheese
  • Pico de Gallo Salsa
  • Shredded jicama or radishes (optional)
  • Dairy sour cream (optional)

Are you ready?

  1. Trim the fat from the meat.
  2. Cut the meat into 6 pieces.
  3. In a 3 and a half or 4 quart slow cooker place the meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
  4. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  5. Remove the meat from cooker.
  6. Using 2 forks, pull the meat apart into shreds.
  7. Place the meat in a large bowl.
  8. Stir in enough cooking liquid to reach desired consistency.
  9. Divide the meat among warm tortillas, spooning it just below the centers.
  10. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream.
  11. Roll up tortillas.
  12. Serve!

Voila! You have burritos! Enjoy today and I will see you all tomorrow for another entry. Good night!