Mexican Pulled Beef Burritos

Cook time

55 minutes

Serves

6 - 8

INGREDIENTS

  • 1.5kg whole chuck beef roast, cut in half
  • 1 onion, chopped
  • 1 tbs vegetable oil
  • 1½ cups beef stock
  • 2 tbs apple cider vinegar
  • 2 tbs tomato paste
  • 1 x 420g can crushed tomatoes
  • Salt and pepper to taste
  • 1 packet MEXICAN CHILLI seasoning mix
  • 1 x 420g tin Mexican beans
  • 1 x 420g tin Black beans, drained
  • 2 tbs corn flour
  • 3 tbs water
  • 6 – 8 burrito wraps
  • 2 cups grated cheddar cheese
  • 3 tomatoes, diced
  • 2 avocados, sliced
  • Chilli sauce, optional
  • 6 cups cooked brown rice
  • 1½ cups sour cream

METHOD

  • Prep Time: 15 minutes
    Cook Time: 60 minutes
    Makes 6 pies
  • Step 1Select BROWN/SAUTE, adjust TIME to 8 minutes. Press START/STOP.
  • Step 2Once heated, add oil and sauté onion for 2 minutes. Add beef and brown on all sides. Press STOP.
  • Step 3Add stock, vinegar, tomato paste, tomatoes and Mexican chilli seasoning, stir to combine. Secure the lid. Select MEAT/POULTRY, set pressure to HIGH, and adjust time to 45 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
  • Step 4Once cooking is complete and the pressure is released, leave unit on the KEEP WARM mode, remove beef and place in bowl. Using two forks, shred beef.
  • Step 5Combine corn flour and water, add to crockpot, stir occasionally. Add beef along with the Mexican beans and black beans to the pot and continue to stir for another 5 minutes. Press STOP/START.
  • Step 6Place a quantity of beef along the centre of a burrito wrap. Top with tomato, avocado, cheese and chilli sauce. Wrap burrito up tightly folding one end in, wrap burrito in baking paper entirely then in foil.
  • Step 7Select BROWN/SAUTE and adjust TIME to 10 minutes. Place the burritos into the base of the clean pot. Cook for 2 minutes on all sides.
  • Serve with rice and sour cream.
  • Crock-Pot® Express Easy Release Oval Multi-Cooker – CPE500 Recipe

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