Shredded Beef Burrito Filling Recipes

SHREDDED BEEF BURRITO FILLING

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

PRESSURE COOKER SHREDDED BEEF BURRITO FILLING

Steps:

• Season roast with chili powder, cumin and salt. Select saute setting on a 6-qt. electric pressure cooker; adjust for high heat. Add oil; brown roast on all sides. Place onions, peppers and garlic on meat. Top with crushed tomatoes, salsa verde and beef broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. , Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast; shred with 2 forks. Skim fat from cooking juices. Return meat to pressure cooker; heat through. Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.