GREEN CHILI BEEF BURRITOS

2 (3lb each) boneless beef top sirloin roasts

4 cans (4-oz each) chopped green chilies

1 medium onion, chopped

3 medium jalapeno peppers, seeded and chopped*

3 garlic cloves, sliced

3 tsp chili powder

1 1/2 tsp ground cumin\

1 tsp salt-free seasoning blend, optional

1 cup reduced-sodium beef broth

24 fat-free flour tortillas (7-inch size), warmed

Sliced tomatoes, shredded lettuce, reduced fat cheddar cheese, or other toppings you prefer, optional

Trim fat from roasts; cut meat into large chunks and place into a 5-quart slow cooker than has been sprayed with nonstick cooking spray. Top meat with the chilies, onion, jalapenos, garlic, chili powder, cumin and seasoning blend, if using. Pour broth overall. Place lid on cooker and cook on 8-9 hours. 

Remove meat from cooker, cool slightly and shred using two forks. Cool the cooking liquid slightly, skin fat off meat. In a blender, cover and process cooking liquid in small batches until smooth. Return liquid and meat to the cooker, heat through.  Place 1/3 cup beef mixture on each tortilla, top with lettuce, and whatever other toppings you chose. Fold in the ends and roll up.

Yield: 2 dozen burritos

*Note: When handling jalapenos wear cloves and do not touch your face or eyes.

file photo - recipe basically from TOH 2003