Friday, December 16, 2011

Chimichanga's Glenda's style

Yummy, shredded beef!
 Guided by the recipe of Tex-Mex Beef Wraps, we made different foods with this delicious way of cooking beef.
How I cooked the beef:
2 pounds roast beef
1/2 cup salsa
1/2 teaspoon salt
1/4 teaspoon grounded black pepper
1 onion, quartered
1/2 teaspoon cumin
1/2 teaspoon chili
1/4 teaspoon paprika
1/2 teaspoon garlic powder, (if you have fresh garlic, I would suggest 2 cloves, chopped)
1 canned diced tomatoes
1 cube beef bouillon
Put all this in your crock-pot and cook on HIGH 2 1/2 - 3 hours or 6 hours on LOW. Take the beef out of crock and shred, it shouldn't be hard to do, as the beef  will be so tender.
See that small little piece of meat, well it was 2 pounds.

You can make most anything with the beef. Some of us had tacos, some the chimichanga, beef wraps and some just ate it plain. We used both flour and corn tortillas.
I always drain the liquid out of the crock-pot and save for home-made enchilada sauce. Sorry I forgot to take a single picture of the chimichanga by itself.

No comments: