You should know by now how much burritos are a staple in my house. Often, they are our way to eat leftover bits of veggies, beans and meat that we have from our other meals throughout the week. But sometimes, we make burritos to make burritos. Because they are a tasty way to get protein and veggies in one conveniently wrapped package.
This is a quick and inexpensive way to cook burrito meat. And it turns out so juicy and flavorful, you don't need to add lots of extras, although, you could if you like.
1 London Broil, approx 2 lbs.
Taco Seasoning mix, ours is from Penzeys Spices and is a combination of paprika, salt, onions, corn flour, tomato powder, cumin, garlic, oregano, tellicherry black pepper, cocoa powder and allspice
1 white onion, chopped
1 tbsp white vinegar
1 4.5oz can chopped green chiles
Burrito toppings, such as avocado, cilantro, cheese, plum tomatoes, peppers, beans, etc.
Coat the meat with the taco seasoning. Place the london broil, onion, vinegar and chiles into a slow cooker. Turn on low for approximately 10 hours (9 would work, but I wouldn't go any shorter). Once cooked, remove from slow cooker and shred. Return to the slow cooker to soak up the juices before assembling burritos.
Heat burrito shells in a dry skillet until they are warm and pliable. Fill with the meat and other toppings. Fold and serve.
This recipe also freezes very well, so if you, like us, are an itty bitty family, freeze the leftovers in serving size portions so that you aren't stuck eating burritos for a week (although I don't think I would complain if that happened...).