Ingredients
Shredded chipotle beef
2 tbsp butter
1 tbsp rice bran oil
2 garlic cloves, minced
1 yellow onion, medium dice
SIDS SALT & PEPPER to taste
2 chopped chipotles in adobo sauce, plus 1 tsp sauce
3 tsp ground cumin
1 tbsp smoked paprika
1 tbsp chilli powder
¼ tsp cinnamon
500 g beef chuck roast
1 tsp salt
1 tsp SIDS HOT WORCESTER SAUCE
480 g can crushed tomatoes
3 cups scrambled eggs
3 cups cooked tater tots
¼ cup chopped spring onions
Directions
Shredded Chipotle Beef: (can be prepared up to 2 days in advance)
Place oil and butter in a large heavy-bottomed pot (preferably and dutch oven) over medium-high heat until butter foams. Add the garlic and onions, season with SIDS SALT & PEPPER, cook and stir until onions are translucent and starting to brown at edges, about 7 minutes. Add the chipotle, cumin, paprika, chilli powder and cinnamon stir to combine. Cook 1 minute more until fragrant.
Place roast, measured salt, SIDS HOT WORCESTER SAUCE and crushed tomatoes in pot and bring to a boil. Lower heat, to lowest setting and cook, covered, for 4-5 hours. Remove roast, cool slightly and using two forks, shred beef.
Assemble Burrito:
Place shredded beef, scrambled eggs, tater tots and spring onions in a large bowl, mix to combine. Place desired amount of filling on tortilla and roll to close.
Optional: fried egg on top.
