Beef and Chipotle Burritos

1 1/2 lb. boneless beef round steak, cut 3/4" thick
1 14 1/2 oz. can diced tomatoes
1 sm. onion, chopped
1 to 2 canned chipotle peppers in adobo sauce, chopped (my local stores didn't
carry this - of course- so I substituted a jar of salsa with chipolte, I think it was
Old El Paso or Pace)
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9-10" tomato-flavored or plain flour tortillas, warmed
3/4 c. shredded sharp cheddar cheese (3 oz.)
1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted a small jar
of regular salsa :)
Shredded jicama or radishes (optional, VERY optional!)
Dairy sour cream (optional)
Directions: Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 qt.
crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin,
and garlic.

Cover, cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to
5 hours. Remove meat from cooker. Using 2 forks, shred meat. Spoon one-sixth of
the meat onto each warm tortilla just below the center. Top with cheese, Pico de
Gallo Salsa, and if desired, jicama or radishes and sour cream. Roll up tortilla.
Makes 6 servings * Prep time: 20 min.
Pico de Gallo Salsa: Combine 2 medium finely chopped tomatoes; 2 tbsp. finely
chopped onion; 2 tbsp. snipped cilantro; 1 serrano pepper; finely chopped; and
dash sugar. Cover chill several hours.