Beef Burrito Filling

All the flavors of the Southwest are in this delicious Beef Burrito Filling.

Ingredients

• 1 chuck roast
• All-purpose flour
• Salt and pepper
• Avocado oil or olive oil
• 1/3 yellow onion, diced
• 1 large jalapeño pepper*, diced
• 2 to 3 tablespoons garlic powder
• 2 teaspoons Mexican oregano
• Comino (cumin), to taste

Instructions

1. Dredge the chuck roast in flour seasoned with salt and pepper.
2. Heat avocado oil in a skillet large enough to accommodate the roast beef. Sear the roast on both sides until brown. Transfer to a Dutch oven or Nesco Roaster (I use the roaster).
3. Add about 1 1/2 cups hot water to the bottom of the Dutch oven or Nesco Roaster.
4. Add the onion and jalapeño pepper to the top of the roast (as shown in the picture).
5. Sprinkle with garlic powder.
6. Roast at 300 degrees F for as long as it takes for the beef to be very tender and shreds easily.
7. Shred the beef. Retrieve all the onion and jalapeño pepper (there may not be any left as it usually disintegrates during the long cooking time), along with about 1 1/2 cups of the broth, and add it to the beef. Mix well.
8. Season with Mexican oregano and comino and adjust salt and pepper to taste. Mix well again.
9. Serve hot in flour tortillas with Avocado Salsa.

Notes

* Canned diced chiles may be used, or use fresh Hatch or Anaheim chiles.

Oftentimes, toward the end of cooking time, I allow all the water to evaporate, then caramelize the bottom of the roast. After removing the roast and the vegetables, I add about 2 cups water and scrape up all the tasty bits left in the roaster. I add about 1 1/2 cups of this to the shredded beef.

Add plain cooked rice or Mexican Rice to the tortilla.

Add refried black beans to the tortilla. (I use LaSierra Refried Black Beans. They're fabulous, and they don't contain any risky additives.)

Attribution

Recipe: Linda Ann Jolly, Arizona