GREAT RECIPE

This recipe I found in this great book called, " The essential Food Storage Cookbook", by Tami Girsberger and Carol Peterson. It is a great book and you can get it at Deseret Book. So before I give you the recipe, I want to give this book its rightful due. I was always afraid of food storage. How to get started, storing what we eat, rotation, ect. well this book is 170 page gold mine. Really. It talks about food storage and then it talks about food storage. What I mean is that it talks about the churches guidlines and then it talks about extending that into your pantry. Ideas and recipes that will help you have a sound food storage of what you family will personally eat. I really recommend it. It will chase off your fears if you have any. It is definatley a place to get started.

Because this recipe is a crockpot. It is easy to put on the night before. I have changed the recipe ever so slightly, in my humble opinion, for the better. EVERYONE that has had these burritos loves them and are convinced that they came from an authentic mexican resturant. Inexpensive and you can freeze the left overs if you have a small family.


The BEST Crockpot Burritos

4ish pound pork roast

2 cups salsa

1 large can pinto or red kidney beans

Shredded cheddar cheese

Optional: sour cream, olive, guacamole, extra salsa or pico


Place roast, salsa and beans in the crock pot. Cover and cook on low for 12 hours. Shred meat with a fork. Fill warmed tortillas with mixture and cheese. (We love them this way. Great for company! Everyone can get their own when they want. We also like a beef chuck roast the best and so do our guests.)


Optional: Fill the warmed tortillas with meat mixture, roll and place seam down in a 9 x 13 pan. Top with 1 cup of additional salsa and 1 cup of cheese and broil until cheese is bubbly. Serve with sour cream and guacamole. Garnish with sliced olives. (Sometimes we skip the broil step and microwave individually).

I hope you like them as much as our friends and family.

Heather Johnson