The fact Wednesday is Cinco De Mayo has absolutely nothing to do with the fact I am making several different Mexican themed recipes this week just so you know. It does have to do with the fact that I have been on a serious Mexican themed craving jolt this past week or so.

What I am about to share with you could alter the way the world works. Please don't be scared...I think we will all be just fine in the end, but I feel it is my duty to share with each and every one of you just as a warning.

I Katie Blankenship (please take a deep breath) am sick to death with making or eating anything pasta related!

I know, I know, hell is freezing over as I write this. Never did I think this day would occur but it has and so far everything seems to be going as normal. With the death of my pasta relationship has come an overwhelming desire to eat all things that include soft or hard taco shells. No I am not pregnant so please don't even go there. I have three more months until I am willing to start trying again and will have my husbands permission, so sit tight for a little while. Daniel told me I have already had my allotted baby for the year so my baby hormones have been set to the side.

On that note, if someone could please explain to me why I have a two month old baby at home and still have this void like I need another baby right this very minute I would appreciate it. I want the fresh out of my uterus baby back, she is already getting so big it makes me cry and I just know that one night I will fall asleep and when I wake up she will be off to college.

Back to the purpose of the story...pretend like you didn't read anything having to do with babies or my uterus. THANKS a million!

Anyway I think this new craving started with these little devils, Creamy White Chicken Enchiladas. If you still have not tried these please, please, pleaseeeeeee do so immediately. Seriously folks I am drooling over them as I type this and I think I might actually have the ingredients to make a batch towards the end of the week which excites me to no end. It's like being a redneck...except now it's you know you're a foodie when...making these enchiladas is the most exciting thing you have on your agenda for the week.

I figured I would give up blog stalking Cassie for a little while so I pulled out one of the many cookbooks/magazines that currently reside in our microwave cabinet on Saturday and this is one of the meals I decided to take for a test drive. I really enjoyed it and I am not pulling your leg when I say it was almost like eating a burrito from Chipotle, just minus the rice. If you're a fan of Chipotle's you have to try this recipe and please, when it says use only 1 to 2 chipotle peppers, please follow the directions and do not add 4 to 5 like I did...3 maybe...but please not 4 to 5. Unless of course you like having your lips tingle during dinner, then by all means use 5! :)Beef and Chipotle Burritos

Ingredients:
1 1/2 lbs. boneless beef round steak, cut 3/4 thick
1 14.5 ounce can diced tomatoes, undrained
1/3 cup chopped onion
1 to 2 canned chipotle peppers in adobo sauce, chopped
1 tsp. dried oregano, crushed
1/4 tsp. ground cumin
1 clove garlic, minced
6 9 to 10 inch flour toritallas, warmed
3/4 cup shredded sharp cheddar cheese
Pico de Gallo Salsa, click here for my recipe...store bought is just fine!
Shredded jicama or radishes, optional
Sour cream, optional

Directions:
1.) Trim fat from meat. Cut meat into 6 pieces. In a 3 1/2 or 4 quart crock pot place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.

2.) Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in cooking liquid to reach desired consistancy. Divide meat among warmed tortillas.Top with cheese, Pico de Gallo salsa, and, if desired, jicama and sour cream. Roll up tortillas.