"shredded beef & avocado burritos"

Friday, July 12, 2013

All that talk about why people should bring lunch bags to work more often; because it's fun to learn how to cook, it's healthy & delicious and it saves you both time & money.

I'm on a roll with food recipes this month. Soon after I made that awesome batch of pico de gallo, I was inspired to try another variation of my shredded taco beef, and miraculously, I managed to make two batches of really tender shredded beef – had one made into a simple beef salad, and the other, burritos!

It was pretty much an experiment with a leftover avocado sitting in my fridge, but it turned out tasting so much better than I had expected! The beef was so tender and juicy, I was in heaven! So anyways, here's what you do, start with getting the shredded beef.

1 piece boneless beef cut, about 3lbs
2.5 cups chicken stock (or beef stock if you want more beef flavor)
2 tbsp chilli powder
1 tbsp black pepper
A dash of salt

*make this the day/night before you make your burritos.

Cut the beef into pieces, about 3 inches in size.

Prepare the chicken stock (or beef stock). You can buy ready made stocks from the super mart, or like me, you can pop two of Knorr's chicken stock cubes into a pot of boiling water and stir until it has completely dissolved.

Toss the beef slices in the chill powder, salt and black pepper. Pop them into the slow cooker.

Pour your chicken/beef stock over the beef slices until just covering the tops of the beef.

Place the lid on and leave it to cook on low for 8 hours. When it's done, you would have some really nice and tender beef that would shred well using a fork.

photo credit to Budgetbytes

You can separate your beef into two or three batches. Batches can be kept frozen for up to a month. Just be sure to add in some of the juices with the batches that you're planning to freeze, so that they won't get freezer burn. Cool them down completely in the fridge before moving them to the freezer.

When you need to use them, take them out to thaw and warm over a steamer.

1 batch of shredded beef
3 tortilla wraps (I used Mission Wrap's chives tortillas)
1 ripe avocado
Mozarella cheese

Deseed your avocado and remove the pit. Scoop out all the meat onto a plate and start mashing them. If your avocado isn't completely ripe yet and is hard to mash, you can chop them up into cubes instead.

Mix the avocado and shredded beef. You may add in some paprika or black pepper for a touch of flavor. Just a little bit would do, especially if your beef is very flavorful.

Lay out a piece of tortilla wrap. Sprinkle your mozzarella cheese over it, followed by your beef & avocado mixture. Wrap it up and you have a burrito!

Have your burritos with a side of salad greens. I just love those greenish chives on my tortilla wrap.

If you're planning to eat it right then and there, heat up a pan and lay your burrito onto the pan to melt the cheese. Otherwise, you can keep them in the fridge, and pop them into an oven or microwave when you want to eat it. Have it with some sriracha sauce for an extra oomph.

Look at how tender my shredded beef is. 

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