Green Chile Burritos A La Crock-Pot

1. 1

   Place roast in slow cooker with bouillon. Cook on low at least 10 hours, until meat shreds easily with fork.

2. 2

   Reserve broth. Shred meat into 3 quart saucepan.

3. 3

   Add broth, onion, tomatoes, chiles, and salsa.

4. 4

   Add oregano, garlic, salt and pepper. Thicken with cornstarch mixed with a bit of broth.

5. 5

   Bring to boil and heat through, until onion is translucent.

6. 6

   Put mixture in center of warmed tortilla and fold.

* Per serving · 4 servings · Values may vary.

No additional tips available.