This is as close as I’ve been able to get to the meat burrito from Tito’s in Culver City, California. I’ve had it written down in an old personal cookbook for more than a decade. I think it was originally on some listserv or other. Not sure who credit goes to…but it’s delicious!
Copycat Tito's Meat Burrito
Similar to Chile Colorado, this is as close as I've been able to get to the Meat Burrito served at Tito's in Culver City, CA.
Ingredients
- 2 oz. Sweet Paprika (Penzey's California Style preferred)
- 5 T. all-purpose flour
- 1/4 t. chili powder
- 1/4 t. garlic powder
- big pinch of ground cloves
- 1 32 oz. box of Swanson's beef broth (low sodium preferred)
- 1 t. kosher salt (or more to taste)
- 2.5 lbs. chuck roast, cut into 1.5 - 2 inch cubes
- Flour tortillas, to serve
- Cheddar cheese, grated (to serve, optional)
Instructions
In a large measuring cup or bowl, combine the paprika, flour, chili powder, garlic powder and cloves. Whisk in the beef broth, until thorougjly and evenly combined. Make sure you have no clumps of flour.
Put your beef cubes into the crockpot and pour over the broth mixture. Stir to make sure everything is evenly combined.
Cook on HIGH for 6 hours or until meat is tender.
