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Familiar to lovers of Mexican cuisine, machaca, or shredded cooked beef, makes a magnificent burrito. The meat takes at least 2 hours of gentle simmering to become easy to shred. Because the beef is cooked for so long, less tender cuts and more flavorful cuts may be used, such as brisket, bottom round and chuck.
Cooking time: 2 to 4 hours.
1 4 to 5 lb. roast
1 can (about 15 oz.) kidney beans
1 lg. green bell pepper, seeded & cut into thin strips
1 lg. can (7 oz.) diced green chilies
1 lg. onion, finely chopped
2 tbsp. chili powder
3/4 tsp. each salt & pepper
1 tsp. each ground cumin and garlic powder
1 lg. tomato, chopped
20 to 24 sm. flour tortillas
Condiments (suggestions follow)
Place beef in a heavy 4 to 5 quart pan or electric slow cooker. Add kidney beans and their liquid, bell pepper, chilies and onion. Stir in chili powder, salt, pepper, cumin, garlic powder and tomato. Cover and simmer, stirring occasionally, until meat shreds readily (about 2 hours). Or set slow cooker at low and cook for about 4 hours. If mixture is soupy, uncover during last part of cooking.
With wet hands, lightly dampen each tortilla. Stack and wrap in foil; heat in a 350°F oven until warm (about 10 minutes).
Insulate meat mixture and tortillas to transport hot. Transport desired condiments separately in a cooler.
To serve, spoon filling down center of each tortilla; add condiments to taste. Roll or fold to enclose. Makes 10 to 12 servings.
CONDIMENTS: Serve 2 or more of the following: 2 cups (8 ounces) shredded cheddar cheese or jack cheese, about 1 cup bottled green chili salsa, 3/4 to 1 cup thinly sliced green onions (including tops), and about 1 cup fresh cilantro (coriander).
Per serving: 308 calories, 20 g protein, 33 g carbohydrates, 11 g total fat, 47 mg cholesterol, 711 mg sodium.
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