Post by Granny Smith on Mar 31, 2008 21:28:06 GMT -5
Beef and Bean Challupa Burritos
contributed by gayla
1 lb bag of pink or pinto beans, rinsed and soaked
3 lb beef roast thawed
7 cups of water
2 TBSP chili powder
2 cloves of garlic minced
1 TBSP cumin
1 onion chopped fine
1 Tsp oregano
2 TBSP salt
1 can diced green chiles
Tortillas
Lettuce, tomato, salsa, cheese, sour cream, guacamole
Put roast in the bottom of a 6 quart crock pot. Pour drained soaked beans over the top. Add water and all spices. Turn on low and cook all day, or on high for about four to six hours. When done, lift out the roast and shred it. Put the meat back in the crock pot and leave to simmer with the lid off if you can, or dump (as I do) into a large pot and cook off extra liquid on the stove.
Spoon into tortillas and top with desired toppings. This recipe makes enough for my family to have at least two meals from it.
contributed by gayla
1 lb bag of pink or pinto beans, rinsed and soaked
3 lb beef roast thawed
7 cups of water
2 TBSP chili powder
2 cloves of garlic minced
1 TBSP cumin
1 onion chopped fine
1 Tsp oregano
2 TBSP salt
1 can diced green chiles
Tortillas
Lettuce, tomato, salsa, cheese, sour cream, guacamole
Put roast in the bottom of a 6 quart crock pot. Pour drained soaked beans over the top. Add water and all spices. Turn on low and cook all day, or on high for about four to six hours. When done, lift out the roast and shred it. Put the meat back in the crock pot and leave to simmer with the lid off if you can, or dump (as I do) into a large pot and cook off extra liquid on the stove.
Spoon into tortillas and top with desired toppings. This recipe makes enough for my family to have at least two meals from it.