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I found this recipe for Crock Pot Burritos on Pinterest a few weeks back and it’s been on my mind to cook it ever since.  If you would like to see the original recipe, check it out on Plain Chicken.   I have adapted it to use ingredients that are readily available here in the UK.  It was delicious!

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First of all the chili powder you get here in the UK, is completely unadulterated and way way stronger than the stuff you find in North America.  The first time I used it, what I cooked it with was totally inedible.  The chili powder over here will blow your head off.   I always bring back packages of North American Tex Mex chili powder when I come back from Canada, but for those of you in the UK who don’t have that choice, I have tried to approximate a suitable replacement.

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This was the perfect meal to have after church on Sunday.   The meat was perfectly cooked and shreddable and the sauce was gorgeous.   I just shredded the meat and put it on the flour tortillas along with a tiny bit of sauce and some cheese . . .  rolled it up, placed them in a baking dish and then spooned the remaining sauce over top along with more cheese.

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Plain Chicken just pops hers under a grill.  I wanted to bake mine so that the flour tortillas would absorb some of that delicious sauce.   It worked a charm.

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The end result was absolutely fabulous.  I will be making these again.    This is seriously scrumptious and so simple to make.  Perfect.  I highly recommend.

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*Crock Pot Burritos*

Serves 4 to 6 people

This is a recipe I adapted from one I found on Plain Chicken.   It’s really good.  Adapted to use ingredients I can find over here in the UK. 

2 pounds of stewing beef, cut into cubes

120g of tomato passata (1/2 cup, tomato sauce)

1 TBS dry Tomato soup mix

(Original recipe called for Knorr’s Caldo de Tomate, which we don’t have here in the UK)

3 TBS chili powder (The chili powder over here is unadulterated and VERY strong, so this is how I mixed it to get an approximation of North American equivelents:
        Mix together 1/2 tsp ground chili powder, 1 tsp ground cumin, 1 tsp ground oregano, 1/2 tsp ground black pepper, 1 1/2 tsp salt, 1/2 tsp of garlic powder, 1/2 tsp onion powder, pinch of ground cloves)

3 TBS plain flour

450ml of chicken stock (2 cups)

Flour tortillas
Grated cheese (I used a four cheese mix of cheddar, jack, Mozzarella and Emmenthal)

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Mix the dry soup mix and spices together in a saucepan.   Whisk in the tomato passata and chicken stock.   Bring to the boil over medium heat, whisking constantly.  Simmer for five minutes.  It should be thickened and smooth.  Taste and adjust seasoning as required.  You may want more chili powder here in the UK, depending on how HOT you like your chili.

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Place your stewing beef in a slow cooker.   Pour the sauce over top.  Cover and cook on low for 8 hours.   At the end of that time.   Strain out the sauce to a measuring cup.  If you think it is too thin, you can boil it in a saucepan to thicken it up a bit.  Shred the beef with two forks.  Lay out the tortillas one at a time.  Spoon a couple of heaped dessert spoons of beef and a teaspoon of sauce in the centre.   Sprinkle some cheese on top, then roll up the tortilla to encase the filling. 

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 Place into a buttered casserole dish that is large enough to lay all of your burritos in, in one layer.   Repeat to use it all up.   Pour the remaining sauce over top and sprinkle with cheese.  Bake in a 180*C/350*F/ gas mark 4 oven for about 15 minutes to heat through and melt the cheese.   Serve hot.

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