Beef & Chipotle Burritoes

1 1/2 lbs boneless beef roumd steak, cut 3/4 inch thick
1 14.5-oz can diced tomatoes, undrained
1/3 cup chopped onion (1 small)
1-2 canned chipotle peppers in adobo sauce, chopped (NOT 1-2 cans of....*)
1 tsp dried oregano, crushed
1/4 tsp ground cumin
1 clove garlic, minced
6 9 to 10 inch tomato-flavored or plain flour tortillas, warmed**
3/4 cup shredded sharp Cheddar cheese
1 recipe Pico de Gallo Salsa - as follows
Shredded jicama or radishes (optional)
Dairy sour cream (optional)

1. Trim fat from meat. Cut meat into 6 pieces. Place meat, undrained tomatoes, onion, chipotles pepper(s), oregano, cumin, and garlic into crock pot.

2. Cover and cook on low-heat setting fir 8-10 hours or on high for 4-5 hours. Remove meat from crocker. Using two forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquids to reach desired consistency. Divide meat among warm tortillas, spooning it just below center. Tip with Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll tortillas.

*I made the mistake of putting 1 1/2 cans of chipotles. It did a number on us...
** Warm tortillas by wrapping a stack in foil. Heat in a 350 degree oven for 10 minutes to soften.

Pico de Gallo Salsa:
In a bowl combine:
2 medium finely chopped tomatoes
2 Tbsp finely chopped onion
2 Tbsp snipped fresh cilantro
1 fresh serrano chile pepper, seeded and finely chopped
dash of sugar

Cover and chill before serving.

Recipe from: Better Homes and Gardens New Cook Book