Source: dLife

A spicy meal of beef and chipotle burritos that can be served for lunch or dinner.

Servings

1.5 lb top round steak , cut 3/4-inch thick
14.5 oz canned unsalted diced tomatoes , undrained
0.33 cup fresh chopped onion (1 small)
0.5 cup chipotle peppers in adobo sauce , chopped (1-2 peppers)
1 tsp ground oregano , crushed
0.25 tsp ground cumin
1 medium garlic cloves , minced
6 whole wheat tortillas , warmed (9- or 10-inch)
0.75 cup shredded cheddar cheese (optional)
3 oz Salsa, pico de gallo (optional)
3 tbsp sliced jicama , shredded (or radish, optional)
2 tbsp sour cream (optional)

1 Trim excess fat from meat. Cut meat into 6 pieces. In a 3-1/2 or 4 quart slow cooker, place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3 Remove meat from cooker, reserving cooking liquid. Take two forks and shred meat. Stir enough of the reserved liquid into meat to moisten.
4 To serve, spoon meat just below middle of tortillas. If desired, top with cheese, Pico de Gallo salsa, jicama, and sour cream. Roll up tortillas.

To make your own Pico de Gallo salsa: in small bowl, combine 1 cup finely chopped tomatoes (2 medium); 2 tablespoons finely chopped onion; 2 tablespoons snipped fresh cilanto; and 1 fresh serrano chile pepper (wear plastic gloves -- pepper may burn your skin), seeded and finely chopped. Cover and chill for several hours.