Leftover Roast, Red Chili Chimi's

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 2 lbs roast beef (large chunks)
• 1 large onion (chopped)
• 2 medium jalapenos (finely chopped, with seeds)
• 1 (16 ounce) can beef broth
• 1 (8 ounce) can tomato sauce
• 5 garlic cloves (minced)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 small dried hot red chili peppers, whole (any market)
• 1 teaspoon black pepper
• 2 teaspoons salt
• 3 tablespoons cornstarch
• 1 (2 lb) package burrito-size flour tortillas

Recipe

• 1 add all ingredients except cornstarch and tortillas to crock pot, cook on high until contents start to simmer then switch to low, stirring occasionally. after approximately 6-8 hours meat should become slightly shredded when stirring.
• 2 important--remove the red chili's at this point! too hot for most to bite into!
• 3 mix cornstarch with 3 tbsp water, stir into burrito mixture a little at a time, (just enough to thicken). check for salt, adding more if needed.
• 4 remove all the meat to a separate dish with slotted spoon, reserving most of the sauce. leave sauce in crock pot to stay warm.
• 5 warm up burrito size flour tortillas in microwave, (20 seconds each).
• 6 assemble burrito using approximately 2-3 serving spoons of the meat mixture.
• 7 pan fry if desired till lightly browned on both sides in about 1/4 inch of oil.
• 8 serve hot, with sauce and your choice of toppings ie: cheese, sour cream, or guacamole. or serve as a plain burrito
• 9 great either way.