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| Beef Burritos
2 pounds of boneless beef chuck or other pot roast
1 jalapeno chile, seeded and finely chopped
1 garlic clove, crushed
1 teaspoon of beef bouillon granules or 1 beef bouillon cube
1 onion, chopped
1/2 teaspoon of chili powder
1/2 teaspoon of ground cumin
2 tablespoons of chopped fresh cilantro
1/2 teaspoon of salt
one 16 ounce can of refried beans, heated
6 to 8 (12 inch) flour tortillas, warmed
Trim fat from beef and discard. In a slow cooker, combine meat, chile, garlic, bouillon granules or cube, onion, chili powder, cumin, cilantro and salt. Cover and cook on LOW 8 hours or until meat is very tender. Remove meat from slow cooker. With 2 forks, shred meat; combine with 3/4 cup cooking juices. Spread warm tortillas with refried beans. Add shredded beef. Fold over tortilla slices, m then roll up. Serve warm. Makes 6 to 8 servings
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