Sunday, December 2, 2012

Chile Colorado Burritos

Picture from joyouslydomestic 
Image Credit Angela 

Chile Colorado Burritos

“After seeing a few versions of this recipe floating around on some of my favorite food blogs, I knew I wanted to make these.  Mexican food is one of my favorite cuisines.  I was overjoyed to find out that the meat for these burritos is made in the slow cooker.  Woo-hoo ... major time-saver!  Throw everything in the slow cooker in the morning, allow it to cook all day and you'll just have a few minutes of prep time just before dinner to finish up the recipe!” Angela


2 - 2 ½ pounds stew meat or other cubed beef (I used a chuck roast that I trimmed and cubed)

1 large can mild red enchilada sauce (mine was 28 oz. - I only used about two-thirds of the can)

1 (4 oz) can diced green chilies

1 (8 oz) can tomato sauce

2 beef boullion cubes

½ - 1 can refried beans

2 - 2 ½ cups shredded cheddar cheese

6 - 8 flour tortillas (burrito size)


Spray slow cooker with non-stick spray. 

Add in the beef cubes. 

Add in the enchilada sauce, green chilies, tomato sauce and bouillon cubes.

Put lid on and cook on low for about 8 hours.  (You may find you need a little more or a little less 
cooking time ... depending on the thickness of your meat cubes.  Just make sure your meat is 
completely tender before attempting to shred and assemble the burritos.)

Once meat is cooked, use a slotted spoon to transfer the meat chunks to a large plate or 
baking sheet. 

Break meat apart and kind of shred it with a fork.

Heat refried beans in the microwave.

Turn oven on to broil.

Place about ½ a cup of meat onto each tortilla. 

Spoon on a bit of the refried beans.

Sprinkle shredded cheese on top of meat/bean layer.  (You could add some diced onion at this 
point, if desired.)

Roll up burrito-style.  The recipe will yield 6 - 8 burritos depending on how full you fill each one.

Spoon some of the remaining sauce from the slow cooker over the burritos.  How much you use 
is totally up to you, but I found that you only need a little.  Since my sauce was a bit spicy, I think 
too much sauce would have been a little overpowering.

Sprinkle some extra cheese on top of each burrito.

Broil for about five minutes or until cheese is melted and bubbly.

If you'd like your burrito a little "wetter" and don't mind the extra spice, more sauce can be 
spooned over the top at serving time.

Serve with your favorite toppings. 

We used shredded lettuce, diced tomatoes, sliced black olives and sour cream.

NOTE:  I didn't come close to using all of the sauce that the meat cooked in.  So, don't be 
surprised that you have some left.

Enjoy this excellent recipe and many more visiting joyouslydomestic

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