Crock Pot Burritos
1.5 lbs of some type of steak meat like boneless round or something or a roast of some kind, any kind will do
1 14.5 oz can of diced tomatoes
2 cloves garlic
1 can chipotle peppers in adobo sauce if you are BRAVE and want your mouth to burn off. Since I am not I use jalapeños (like the kind you put on nachos) and a few dashes of liquid smoke (chipotle peppers are just smoked jalepenos, and if you don't have liquid smoke you are missing out in life). I am sure you could just use the jalapeños, even fresh ones, I like the smoke flavor and liquid smoke isn’t too expensive, plus you could use it to make beef jerky later, and that yummy steak marinade (which I had again and love, first steaks in my life I haven't dunked completely in A1).
1pkg flour tortillas
Put the meat, canned tomatoes, some cilantro, dashes of cumin and chili powder, jalepenos and 1T liquid smoke in crock pot. Cook for 5-6 hrs, until you can shred with a fork. Early on in the day I make a salsa fresca by putting freshly diced tomatoes and onion together in a bowl with some lemon juice, salt and pepper and a little cilantro. Cover and let the salsa sit in the fridge while the meat cooks. Shred the meat. Serve with the salsa fresca and some fresh guacamole and cheese. I usually wrap the tortillas in foil and put in the oven on 200 for about five minutes before serving, or you can fry them, both are good!