Ingredients

The following ingredients have 4 Servings
  • cooked rice
  • cilantro, fresh
  • coleslaw mix, or shredded savoy cabbage and carrots
  • sriracha or hot chili oil (optional)
  • large flour tortillas
  • 2 lbs. boneless top sirloin, flank, or beef tenderloin
  • 1 cup pears, crushed
  • 1-inch ginger, about a teaspoon, finely minced
  • 3 scallions, chopped
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon salt and pinch of black pepper

Instruction

  • Beef: Place the beef in the bottom of a slow cooker and add crushed pears, ginger, scallions, and garlic. In a small bowl combine soy sauce, brown sugar, sesame oil, salt, and pepper. Pour over meat in the slow cooker. Cover and cook on HIGH for 3-5 hours, LOW for 6-8 hours, or until very tender.
  • While still in the slow cooker, shred beef with two forks, combining all of its juices and sauce.
  • Prep burrito fillings: cook the rice, wash the coleslaw or shred your own, and mince the cilantro.
  • Lay a flour tortilla flat. Place the rice, meat, cilantro, and coleslaw in the middle of the tortilla. Drizzle with sriracha or hot chili oil if using. Fold the sides up, then roll it up. If you're saving or freezing for later, wrap with foil.