Prep 15 mins
Cook 12 hrs
Simple, easy, delicious. Perfect for a family movie night & dinner together.
Make and share this Crock Pot Burrito Meat recipe from Food.com.
- 2267.96 g beef roast (chicken can be substituted ) or 2267.96 g pork roast, fat trimmed (chicken can be substituted )
- 4-5 boneless skinless chicken breasts or 1814.36-2267.96 g roasting chickens
- 1 small onion, chopped
- 118.29 ml celery, chopped
- 118.29 ml water
- 0.25 ml salt
- 14.79 ml black pepper
- 14.79 ml garlic powder
- 14.79 ml cumin
- 14.79 ml chili powder (or one envelope taco seasoning)
- sour cream (optional)
- salsa (optional)
- shredded lettuce (optional)
- shredded cheese (optional)
- chopped tomato (optional)
- guacamole (optional)
- chopped onion (optional)
- chopped cilantro (optional)
- Add only 1/2 cup of water and the roast to crockpot.
- Cover and cook on LOW setting 6-8 hours, until meat is tender and falling apart.
- Remove roast from crockpot, allow to cool slightly; shred the meat, removing any remaining fat.
- Remove any liquid from the crockpot and reserve it.
- Place the meat back in the crockpot and season with salt, pepper, cumin, chili powder, garlic powder and/or taco seasonings of your choice. Mix well to coat meat.
- Let this cook on LOW setting for about 3-4 hours. If the meat is very lean and dries out, use some of the reserved liquid to moisten it a bit.
- Serve with warm flour tortillas, salsa, shredded lettuce, shredded cheese, chopped tomato, chopped onion, chopped cilantro, sour cream and/or guacamole.
I did it with the chicken and wasn't that impressed. Gonna try it again with the roast.
For taste, this is definitely a 5 star, but there are some instructions missing so I had to do some guessing. There is no mention of the onion or celery in the instructions so I just put them in the crock pot with the pork butt. I had 2 pounds of meat but did not alter any other ingredient. Fresh from the crock this was quite spicy, but after refrigerating overnight for tonight's dinner, it mellowed & was not at all spicy. I think we'd enjoy this best right in between those two levels so in the future I would add more spices for more meat or if I'm making ahead again. Very easy recipe & it smelled delicious all day! We served it tonight with flour tortillas, chopped tomato, green onion, lettuce, sour cream, salsa & 4-cheese Mexican blend. I loved that the meat did not dry out like past recipes we've tried. Thanks for sharing, Rachael! Made & enjoyed for the Fall 2009 PAC-O.