Fajita Burritos

I bought an eighth of a cow and ended up with a Coulotte Roast (AKA Top Sirloin Cap) that I didn't know what to do with. I had never used one before. I started researching and saw that someone had made fajitas with it! Normally I use a flank steak, as I assume most do, I decided what the heck and it ended up being FABULOUS! It was drier than a flank steak, only by a little bit, but ended up nicely absorbing the other liquids in the fajita, which made it less messy and drippy. I didn't have drips on my shirt for the first time in actual forever 😅. The flavor is absolutely perfect. It's fajita flavors. It's burrito flavors. It's heaven is what it is. This cut of meat holds flavor beautifully and reheats perfectly. It is not super chewy. You get the flavor of a flank steak but can bite right through a whole burrito and not lose half the filling in your first bite. I highly recommend trying this roast at least once! Its cheaper than a flank steak and you get more meat! 

Ok, before you get started, take this list and go check out what you have in the kitchen. Let's make sure you have the ingredients you need. Read through the rest of this post to see a list of substitution ideas in case you need it!

The Taco Sauce I mention in the recipe is one I whipped up in a moment of need and also because it just sounded good. It ended up being the most PERFECT addition to the burrito, and then a quesadilla, annnd also an egg burrito annnnnnd dip for taquitos, annnnnnnnnnnnd on nachos. You can get that recipe HERE! It's creamy, it's savory and it's bold but not spicy. It's literally EVERY.THING!

Our favorite burrito fillings worked well with fajita filling. It made such a fun little Fajita Burrito experience!

TOPPING SUGGESTIONS:

• Romaine Lettuce
• Tomatoes
• Cheese
• Sautéed Bell Peppers
• Black Beans
• Jalapenos 
• Mushrooms (may sound weird but pairs beautifully)

These fajita burrito topping suggestions can be a simple or complex as you would like! 

Roast can be intimidating to work with, but with a good, solid sear, nice long session in the crock pot, it is hard to ruin a roast. They are quite forgiving! Make sure to give each side, including the fatty side a 3-4 minute sear. Then move straight to the crock pot and cover with the lid until you're ready to add in the remaining ingredients.

SUGGESTED SIDES:

• Refried beans
• Chips and queso and or salsa
• Spanish rice
• Sweet corn

SUBSTITUTIONS:

• Any beef can be used, if a substitution is needed, I recommend roasts, flank steak or a couple of steaks sliced in strips over ground beef if possible.
• Rotel can be swapped with a can of diced tomatoes and a can of diced green chilies.
• Yellow onions can be substituted with a white onion.
• Taco seasoning can be swapped with 1 tsp, chili powder, 1 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder and 1 tsp paprika.
• You can use any size tortillas, we just like the big ones because they hold more and wrap easier!