Southwest Beef Wraps
Shredded beef gets a punch of flavor from salsa. A quick tomato-corn relish gets folded into a tortilla along with the beef for a hearty handheld meal.
Cook Time: 10 hrs
Servings: 8
Ingredients: 12
Ingredients
Tomato-Corn Relish:
Preparation
Alternate Cooking Method:
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Step 1
Cut beef Shoulder Roast into 4 even pieces. Place onion and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH 5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
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Step 2
Remove beef; cool slightly. Strain cooking liquid; skim fat. Shred beef with 2 forks. Place beef in 2-quart microwave-safe dish; add 1/2 cup cooking liquid.
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Step 3
Combine Tomato-Corn Relish ingredients in medium bowl; stir in 1/4 cup salsa.
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Step 4
Add remaining salsa to beef; mix well. Cover and microwave on HIGH 8 to 10 minutes or until heated through, stirring once.
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Step 5
Top each tortilla with 3/4 cup beef mixture, leaving 1-1/2-inch border around edge. Top beef with about 1/4 cup relish. Fold right and left sides of tortillas over filling; fold bottom edge over and roll up. Garnish with cilantro, if desired.
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Step 6
This recipe can be made in a 6-quart electric pressure cooker. Cut beef Shoulder Roast into 4 even pieces. Place beef in pressure cooker; add onion, garlic, 1/2 cup water, salt and pepper. Close and lock pressure cooker lid. Use meat, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in step 2. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions
Nutrition Information
444 Calories
3g SAT FAT
32g PROTEIN
5.6 mg IRON
6.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using chuck shoulder, 1/8 of recipe: 444 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 68 mg Cholesterol; 1623 mg Sodium; 51 g Total Carbohydrate; 5.8 g Dietary Fiber; 32 g Protein; 5.6 mg Iron; 6.3 mg NE Niacin; 0.4 mg Vitamin B6; 2.9 mcg Vitamin B12; 6.7 mg Zinc; 44.6 mcg Selenium; 7.3 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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