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
Ingredients:
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)
Preparation:
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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