Jul 252010
 

I know it sounds strange, but I assure you it’s very delicious!! I usually just throw this together but I tried to get measurements. Just remember to have fun with and add the spices and peppers as you feel are necessary. This also makes a LARGE amount. Feel free to cut in half.

Pictures

the Ingredients

the Ingredients

El Pato Jalapeno Salsa

El Pato Jalapeno Salsa

Tomato Sauce and Meat!

Tomato Sauce and Meat!

Seasoning

Seasoning

Chopped Peppers

Chopped Peppers

Second Layer of Meat

Second Layer of Meat

More Seasonings

More Seasonings

More Peppers

More Peppers

Jalapeno Salsa on Top

Jalapeno Salsa on Top

Shredding the Meat

Shredding the Meat

All Shredded

All Shredded

First Some Cheese

First Some Cheese

Stirring up the Meat

Stirring up the Meat

Then Some Meat

Then Some Meat

Lots of Meat!

Lots of Meat!

More Cheese

More Cheese

Ready to Eat!

Ready to Eat!

Mystery Burrito Meat

5 1/2 pounds beef eye round roast (any roast will work) ( I used 2 roasts)
10 jalapenos, diced
1 habenero, diced
1 8 ounce can El Pato Tomato Sauce (it’s spicier the regular tomato sauce)
1 8 ounce can El Pato Jalapeno Sauce
8 teaspoons cumin, divided
6 teaspoons chili powder, divided
2 teaspoons cayenne, divided
flour tortillas
cheese

Remove any access fat from the roast(s). Cut it into manageable large chunks.

Spray slow cooker with Pam. Pour tomato sauce into bottom of slow cooker. Add half the meat, half the spices and half the peppers. Repeat with remaining ingredients.

Cook on high for 8 hours. The meat should break up with tongs pretty easily. Fill you tortilla with meat, cheese and anything else you like.

You can also use the meat for nachos, quasadilla, taquitos, or really anything you want.