Recipe by RobertGoodman
Call Culver City's Titos Tacos a dive or an institution, but they have one of the most famous all meat burritos in West Los Angeles. They have been in business for over 50 years with a line that never ends, no matter what time of day you go. Everything is homemade. When I was a kid I used to visit Titos Tacos when vacationing from Florida, and would order extra to freeze and take back to Florida with me. Now you can just make them at home, though not exact, they are pretty darn close. Now if I could only get their Salsa recipe.....
Top Review by THE Chef Cosmo
@ bbqbrisket - Well, it's no wonder it doesn't taste anything like Tito's, you changed the recipe many times. I love when people make their own changes and then complain about the food. This is why Tito's is famous and you're not.
- 1 teaspoon paprika
- 1⁄8 teaspoon Mexican chili powder
- 5 tablespoons flour
- 1⁄4 teaspoon garlic powder
- 1 pinch ground cloves
- 2 (14 ounce) cans beef broth
- 2 lbs chuck roast
- 12 large flour tortillas
Directions See How It's Made
- Cut Chuck Roast into 1 inch cubes.
- Use a crockpot.
- Mix dry ingredients together and coat the meat in the crockpot.
- Pour in broth and mix well.
- Cook on high for a minimum of 8 hours or until meat is tender. If sauce is too thin, remove the lid and cook an hour longer so it will thicken.
- This sauce gets better after it sits for a while. I usually make it a day before, it will also thicken more in time.
- If desired, shred beef with a fork.
- Roll into Flour Totilla Burrito Style.