For the beef:
- 3.5+ pound chunk of beef (chuck, tip, shoulder, rump - anything that will shred/fall apart)
- 1 large onion, diced
- 1 6 oz. can of tomato paste
- 2 cups of beef stock
- 1 tbsp brown sugar
- 2 tbsp Mexican chile powder
- 1.5 tbsp cumin
- 2 tbsp corn starch
- 2 tsp oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp ancho chile powder
- 5 cloves of garlic, minced
For the gravy:
- 4 tbsp butter
- 4 tbsp flour
- 2 cups beef stock
- 1 can of plain tomato sauce
- 3.5 tablespoons of special seasoning mix (recipe directly below)
For the "Special Seasoning Mix":
- 3.5 tbsp of Mexican chili powder
- 2 tsp of cumin
- 2 tsp onion powder
- 2 tsp of oregano
- 1 tsp of garlic powder
- 1 tsp salt
- 1 tsp chipotle chile powder
- 1/2 tsp black pepper
For dinner assembly:
- Flour tortillas
- Iceberg lettuce shreds
- Fresh grated cheddar
- Fresh jalapeno, sliced
- Spanish rice (I used a boxed rice and added canned tomato)
- Refried beans
- Sour cream
- Hot sauce, for added heat
Beef: PART 1-
- Rinse the beef, trim off fat, and cut into 1.5 to 2 inch cubes. Place into crockpot. We used Sirloin Tip because that's the only thing the store had that day...if you're not sure what to do, talk to the butcher.
- Dice 1 onion, add to the crockpot.
- Mix together the remaining ingredients (tomato paste, beef stock, garlic, brown sugar, cumin, chile powder, corn starch, oregano, cayenne, ancho chile powder), and pour into crock pot.
- Set the crockpot on HIGH for 5 hours.
For the gravy-
- Melt the butter in a medium saucepan.
- Add flour, a little bit at a time, while whisking. Cook the flour/butter until smooth and lightly golden brown.
- Continue whisking and slowly add the beef stock, tomato sauce and spice blend.
- Simmer for 15 minutes, stirring occasionally. If too thick, add some water.
Beef: PART 2-
- After the beef has cooked for 4 hours, uncover the crockpot, give it a stir and allow the beef to cook the last hour uncovered.
- Add the remaining "Special seasoning mix" along with1 tsp salt..... Taste testing is necessary during this step.
- Once you're ready to serve dinner, using a slotted spoon, fish out the beef/onion, and roughly shred the beef on a separate dish. Make sure to leave it chunky, you don't want this beef to be a mushy shred-fest in your burrito.
- Remove the remaining sauce from the crockpot and set aside. (I used this sauce when packaging up leftover beef (poured it over top).
- Once you're done shredding, place the beef/onion mixture back into the crockpot and set it on LOW. Add more of the sauce if needed....you want the beef wet, but not swimming in the sauce.
- Heat the tortilla on a warmed pan/skillet.
- Spread refried beans on the tortilla.
- Add beef and roll it up.
- Pour the gravy over the entire burrito and sprinkle with grated cheddar.
- Serve with Spanish rice (on the side) and a bed of iceberg lettuce shreds (on the side) topped with tomato, cheese and jalapeno.
***This is a modified recipe from a few recipes I found online...