Tri-Tip Burritos

We love this one! It's an extremely easy yet wonderful recipe. Mom uses it (instead of ground beef) for tacos and it works great for that too.

1 medium-sized tri-tip
1 large can green enchilada sauce
fresh jalapenos, sliced (amount depends on your taste - I usually use 5-6)
flour tortillas (burrito size)
sour cream
shredded cheddar cheese

Place meat at bottom of crock pot. Cover with entire can of enchilada sauce and throw in jalapeno slices. Cook on low 6-8 hours. Before serving, take meat out (with portion of sauce) and place in bowl. Shred with 2 forks (meat should shred very easily). Warm tortillas and serve meat/sauce on tortillas with sour cream and cheddar cheese as garnish.


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