So this meal was a 2 day process. It wouldn't necessarily have to be that way, it was just that way for me. I cooked the meat one day and we enjoyed the burritos the next evening.
My meat was partially frozen so I knew it would take a LONG time to cook. I left it in the crockpot for a good 12 hours. It was perfect, I chopped it up, stirred it around in the delicious spicy juice and stuck it in the refrigerator for the next day.
I sauteed a bunch of veggies because almost everything I make HAS to be pumped full of veggies, right?
Then I added sour cream and cheese to the veggies. This was awesome! I could have eaten this as a dip!
I got this recipe from Food Junkie in Texas. She then put the sour cream/veggie mix on a tortilla with some meat on top and rolled them up.
I like to simplify as much as possible. So I measured out a pound of the meat and threw it right in the sour cream/veggie glop.
It no longer looked as pretty, but it was easier. Then I knew it would be evenly distributed and makes measuring for calorie counting easier.
Plus, it's all going to the same place, isn't it??
There are a LOT of spices in here. I think her cut of meat was larger so I cut down the spices from her recipe. There was PLENTY here and it was quite flavorful. It is pretty spicy by itself but with the veggies and sour cream mixture, it was perfect.
Then I distributed the tasty, scrumptious goo between 10 tortillas. She topped them with salsa and called them enchiladas. I'm not as much of a salsa fan so I left them naked and just called them burritos. My brother and hubs dipped theirs into salsa. I just added a bit of tomato to mine. Perfect.
Plus I still have a tub of meat to either make these again or just use for tacos. I actually might make some enchiladas with them. Who knows.
Spiced Rub and Roast
2 tbsp. ancho chile powder
2 tbsp. chile powder
2 tbsp. ground cumin
2 tbsp. ground coriander
2 tbsp. onion powder
1 tbsp. ground ginger
1 tbsp. pepper
1 tbsp. salt
2 tsp. allspice
2 tsp. cinnamon
2 tsp. ground cloves
1 tsp. chipotle chile powder
1 tsp. cayenne pepper
3 tbsp. brown sugar
3 lbs. chuck roast
1/2 cup water or beef broth
Trim any fat off roast. Mix all the spices together. Rub on all sides of the roast. If you can, put it in the refrigerator for awhile.
Place in a big crock pot, cook, covered on low for about 8 - 12 hours. Add the water or beef broth. Mine was partially frozen still so I let mine go for about 12 hours. Remove roast, chop into small pieces or shred. Add to spiced liquid in crock pot and stir to combine. Separate into 2 or 3 containers for burritos or tacos. I cooked mine all day but we didn't eat it until the next night.
Adapted from Food Junkie In Texas
About 3 cups of beef from chuck roast (1 lb)
1 zucchini (about 1 1/2 cups), chopped
1 large onion (about 1 1/2 cups), chopped
1 poblano pepper, chopped
1 jalapeno, chopped
3 cloves of garlic
Salt and pepper to taste
1/2 cup sour cream, (I used light)
1 cup cheese, colby jack or cheddar (4 oz)
10 - 100 calorie whole wheat tortillas (8 in)
Total calories = 2769 calories
10 burritos = 277 calories per burrito
2 Beef Burritos = 554 calorie dinner
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Chipotle Bean Burritos
Shredded Beef, Bean & Corn Fajitas
Beef and Bean Chimichangas
Calories calculated from calorieking.com. Some numbers are approximate and rounded.