Chicken Recipe – How to Make Artichoke and Sun Dried Tomato Chicken

2 Comments

1. 

   Lucja Alina March 31, 2014

   Shredded beef Burritos Recipe
   Mexican Beef

   Ingredients:

   2 Tbsp vegetable oil
   1/2 med onion chopped
   1 clove Garlic minced
   4 small tomatoes peeled and chopped
   1 serrano chile or other small hot chili minced
   4-6 Lg flour tortillas
   1 C Canned or homemade refried Beans
   1 C Shredded lettuce
   1 C Shredded Cheddar Cheese
   1/4 Cup Homemade or canned Salsa

   Directions:
   Combine beef water and salt to taste in a large saucepan. Bring to a boil; reduce heat. Cover and simmer until meat is tender about 2 hours. Drain meat, reserving broth. Use 2 forks to shred meat. Heat oil in large skillet. Add onion & garlic. Cook until tender but not browned. Add tomatoes. Simmer until tomatoes are cooked. 5-10 minutes. Stir in meat and chili, and 1/2 c broth. Salt and pepper to taste. Simmer 15 minutes.

   For each burrito, heat a tortilla on a large ungreased griddle until hot and pliable but not dry. Place 1/2 C meat filling a little below center. Add about 3 Tbsp. refried beans, a little shredded lettuce and cheese. Top with 1 Tbsp. salsa. Fold sides of tortilla over filling to center. Fold bottom over filling and roll up enclosing filling completely. Repeat with the remainder of ingredients.
   http://recipes.epicurean.com/recipe/1562/shredded-beef-burritos.html
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   Shredded Beef Burritos. I hope you enjoy it.

   PART 1 (THE SHREDDED BEEF):
   1 1/2 lbs boneless beef chuck (trimmed of fat and cut into 4 pieces)
   1/2 medium onion, chopped
   2 tbsp cilantro leaves (dried)
   2 tbsp oregano leaves (dried)
   2 cloves garlic (halved)
   1 beef bullion cube (optional)

   Place all ingredients from part 1 into a stockpot that has a lid and add 2 cups of water. Bring the water to a boil and then reduce the heat to medium-low and simmer with the lid on for 1 1/2 to 2 hours or until the meat is nice and tender. When tender remove the meat to a cutting board and shred the meat with either your fingers or 2 forks. DO NOT THROW AWAY COOKING WATER. Then move to the next step. I know it’s a lot of work put it is soooo good.

   PART 2 (THE SEASONING PART):
   2 cloves garlic, chopped
   2 tbsp any oil (i use olive oil)
   shredded beef from part 1
   cooking broth from part 1
   3 tbsp cumin
   2 tbsp light brown sugar
   1 (8 oz) can tomato sauce
   3 dashes pepper sauce (i use and prefer habanero sauce, but i suppose 2 chipotle canned peppers would work)
   salt and pepper

   Saute the garlic in a large pan with the oil and then add beef and 1 cup of strained cooking broth (can stretch with water if needed). Heat to a simmer and add the cumin, brown sugar, tomato sauce and heat through. Add pepper sauce and salt and pepper to taste. And Enjoy.

   I think these tastes exactly like Q-Doba’s beef burritos and hopefully you will enjoy it. ~drew

   P.S. for the rice just cook the rice like normal and add cilantro leaves and a splash of lime juice, AFTER THE RICE IS COOKED! And then assemble the burrito how you like it.
   http://www.recipelink.com/mf/14/23492
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   http://teriskitchen.com/meats/beefburr.html
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2. 

   Nana Lamb March 31, 2014

   taco shops murder tacos and burritos!! but not as bad as convenience stores do.

   warm a tortilla, slop some filling on it, sprinkle with cheese, onion and whatever else you wish to put in the burritos, put on a baking sheet and heat til cheese is melted. oven at about 350 to 400.

   I put the salad on the side not on the inside.

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