Her stories inspired me to try to recreate something similar to what she dreams of.
Before going gluten-free I used to make these burritos quite often with regular burrito tortillas and a slow-cooked rump roast.
Personally, this is one of my all-time favorite foods. I feel like a giddy schoolgirl every time I have them.
This is my first time to make the recipe since going gluten-free and I'm making it in taco form rather than burritos, simply because it didn't occur to my husband and I to make burrito size tortillas. We can be airheads like that.
I made gluten-free tortillas using Ali's pizza crust recipe and I'm using a local, grass-fed chuck roast."
Thanks Diana for your wonderful recipe!
Epic Shredded Beef Tacos by Diana
Rump Roast or Chuck Roast
1 - 4 oz can green chiles
1 onion, diced
1-2 tablespoons garlic, minced
1 tablespoon cumin
Salt and pepper
Gluten Free Tortillas
Refried beans, pinto or black
1 onion, diced (for garnish)
1. Season the rump roast with salt, pepper and cumin. Place in slow cooker and top with green chiles, onion and garlic, then cook on low 6-8 hours or until shreds easily with a fork.
2. When roast is done cooking, heat refried beans.
3. Top tortillas with refried beans, meat, cilantro and onion.