Crockpot Beef And Chipotle Burritos
This chef-curated Crockpot Beef And Chipotle Burritos offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Key Takeaways
- ✓Ready in just 30 mins using straightforward, kitchen-tested technique.
- ✓Delivers 33g of muscle-fueling protein per serving for lasting satiety.
- ✓Portion-balanced at 341 calories per serving with wholesome, unrefined ingredients.
- ✓Masterclass temperature checkpoints ensure maximum tenderness and flavor development.
The Story
This chef-curated Crockpot Beef And Chipotle Burritos offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Culinary Heritage & Chef's Notes
In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Crockpot Beef And Chipotle Burritos to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.
At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Crockpot Beef And Chipotle Burritos, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.
Ingredients & Measurements
- 1 1/2 lb. boneless beef round steak, cut 3/4" thick
- 1 14 1/2 oz. can diced tomatoes
- 1 sm. onion, chopped
- 1 to 2 canned chipotle peppers in adobo sauce, chopped (my local
Chef's Sourcing & Quality Tips:
- Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
- Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
- Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.
Step-by-Step Culinary Masterclass
Follow these sequential steps with careful attention to sensory cues and cooking temperatures:
Step 1: Technique & Execution
stores didn't carry this - of course- so I substituted a jar of salsa with chipolte, I think it was Old El Paso or Pace) 1 tsp. dried oregano, crushed 1/4 tsp. ground cumin 1 clove garlic, minced 6 9-10" tomato-flavored or plain flour tortillas, warmed 3/4 c. shredded sharp cheddar cheese (3 oz.) 1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted a small jar of regular salsa :) Shredded jicama or radishes (optional, VERY optional!) Dairy sour cream (optional) Directions: Trim fat from meatStep 2: Technique & Execution
Cut meat into 6 piecesStep 3: Technique & Execution
In a 3 1/2 or 4 qt. crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlicStep 4: Technique & Execution
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hoursStep 5: Technique & Execution
Remove meat from cookerStep 6: Technique & Execution
Using 2 forks, shred meatChef's Pro Tips & Variations
Nutritional Profile per Serving
| Metric | Amount | Dietary Benefit |
|---|---|---|
| Calories | 341 kcal | Controlled caloric load for steady metabolic burn |
| Protein | 33g | High-biological-value protein for tissue maintenance |
| Carbohydrates | 40g | Complex, slow-digesting dietary fiber |
| Fat | 13g | Wholesome dietary lipids for micronutrient absorption |
Crockpot Beef And Chipotle Burritos
This chef-curated Crockpot Beef And Chipotle Burritos offers an authentic, wholesome dining experience. Created by Chief Culinary Specialist Stewart Lucas, it balances vibrant flavor with evidence-based nutrition.
Macro Nutrition Profile (Per Serving)
Ingredients
Ingredient Substitutions
| Original Ingredient | Healthy Alternative |
|---|---|
| Animal protein | Firm tofu, tempeh, or organic chickpeas |
| Cooking fat | Extra virgin olive oil or grass-fed butter |
Instructions
Technique & Execution: stores didn't carry this - of course- so I substituted a jar of salsa with chipolte, I think it was Old El Paso or Pace) 1 tsp. dried oregano, crushed 1/4 tsp. ground cumin 1 clove garlic, minced 6 9-10" tomato-flavored or plain flour tortillas, warmed 3/4 c. shredded sharp cheddar cheese (3 oz.) 1 recipe Pico de Gallo Salsa (we're talking real life here - I substituted a small jar of regular salsa :) Shredded jicama or radishes (optional, VERY optional!) Dairy sour cream (optional) Directions: Trim fat from meat
Technique & Execution: Cut meat into 6 pieces
Technique & Execution: In a 3 1/2 or 4 qt. crockery cooker place meat, undrained tomatoes, onion, peppers, oregano, cumin, and garlic
Technique & Execution: Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours
Technique & Execution: Remove meat from cooker
Technique & Execution: Using 2 forks, shred meat
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Storage & Freezing Tips
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Reheating: Heat in a saucepan or skillet on medium heat until hot throughout.
- Freezing: Freeze portions in airtight containers for up to 2 months. Reheat directly from frozen or after thawing.
Frequently Asked Questions
Can this recipe be prepared ahead of time?▼
Yes, this meal is excellent for weekly meal prep. Store components separately and assemble before serving.
Is this recipe gluten-free?▼
All ingredients used are naturally gluten-free. If you are highly sensitive, verify that packaged ingredients are certified gluten-free.
Tried this recipe?
Tag @stewartlucas on Instagram and hashtag it #nutriguide!
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Stewart Lucas
Chief Culinary SpecialistStewart Lucas is the Chief Culinary Specialist and lead recipe developer representing the NutriGuide team. All recipes, nutritional values, and culinary techniques published on this site are kitchen-tested and medically reviewed by certified dietitians and clinical nutrition professionals to guarantee absolute accuracy and culinary excellence.
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