Tuesday, October 30, 2007


Sorry for the bad photo. The camera I usually use for my foodie pictures was temorarily lost, so I used my camera phone instead. Turns out, phones don't even have macro modes... or at least, mine doesn't.

Shredded Beef Burritos

1-2 lb Arm Shoulder Roast
1 Onion, Sliced
1 Tbsp Ground Cumin
1 tsp Red Chile Powder
1/2 Cup (or more) Green Chile, chopped
2 Tbsp Fresh Oregano, chopped
1 Tbsp Fresh Thyme, chopped
3 Cloves Garlic, Crushed
1/2 can Diced Tomatos, drained

Cheddar Cheese
Sour Cream

Layer the onions, followed by the beef roast, spices, salt and pepper, green chile, herbs and garlic in a slow cooker and turn to high for 4 hours

After 4 hours, turn heat to low.

Remove the roast, and shred by pulling the meat apart with a knife and fork. Add all the shredded beef along with the tomatos back to the slow cooker, and continue cooking for another 3 hours on low.

Serve the shredded beef up in tortillas rolled with cheese, avacados, sour cream, lettuce and anything else you feel like adding!

1 comment:

Corrina said...

The plating here is excellent Lance!