Chef Kurt's Shredded Beef Burritos

2 lbs Beef Stew meat
1 qt. beef broth
1 C white vinegar
1/4 C chili powder
1 TBS ground cumin
1 TBS ground oregano

Place all ingredients in a dutch oven or stock pot. Bring to a boil, reduce heat, and simmer for 2 hours.

Meat should be very tender and most liquid should be absorbed. Shred the beef with 2 forks and keep warm.

Wrap beef in warm flour tortillas and garnish with your favorite toppings. Some of our favorites are:

Shredded Lettuce
Shredded Cheese
Diced Tomatoes
Sliced Olives
Sour Cream
Salsa
Chopped Green Onions

Chocolate Chip Pecan Pie

9 inch pie shell
1 C corn syrup (can use 1/2 lite & 1/2 dark)
3/4 C sugar
6 TBS butter
3 large eggs
pinch of salt
1/2 C semi-sweet chocolate chips
2 C pecan halves

Combine syrup and sugar over low heat and bring to a boil. Remove from heat and add butter.

In mixer bowl, whisk eggs just until liquid, then whisk in the syrup and butter mixture. Allow to cool.

Place pecans and chocolate chips in the crust and cover with filling. Bake at 350 degrees for 45 minutes. Cool. Then serve with Bourbon Whipped Cream!

Bourbon Whipped Cream

1 C heavy cream
1/4 C sugar
1/2 oz. bourbon

Mix heavy cream with sugar until it's fairly stiff. Mix in the bourbon at the end. This is excellent with this pie or just about anything with chocolate in it.

Recipes by Kurt Kubesch