Beef and Chipotle Burritos - Made in the Crock

As promised:

1 1/2 pounds boneless beef round steak, cut 3/4 in thick
1 - 14.5 oz can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1 to 2 canned chipotle peppers in adobo sauce, chopped (I used one can, 2 would add more heat)
1 teaspoon dried oregano, crushed
1/4 teaspoon ground cumin
1 clove garlic, minced
Flour tortillas, warmed
Top with: shredded cheddar cheese, salsa, guacamole, sour cream (whatever taco toppings you use)

1. Trim fat from meat. Cut meat into 6 pieces. In a crockery cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin and garlic.

2. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4 to 5 hours. Re meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistency. Divide meat among warm tortillas.

Enjoy! Yum!

You could also serve it with a Chipotle (as in the restaurant) style rice. You can find a recipe HERE that I've used for it.