Chile Colorado Burritos
I am always looking for new Mexican dishes. We have it so frequently, because I'm a Mexican food freak, I do not want the rotation to become stagnant. I came upon this recipe on Pinterest and it piqued my interest, but red meat in particular, is just so darn expensive here that it really is a splurge for us to have a roast. So, I balked at the thought of the cost. Finally, after staring at this recipe on my food board forever, I gave in and bought two rump steaks, a total of about 1.1 pounds, for a cost of about 24 U.S. dollars. Pick jaw off of floor now...
Well, in the end, I will be splurging again because we will be having this again. Unless you live in the southwest United States or Mexico, making truly authentic Mexican food is hard to do. We just don't have the availability of ingredients like other regions. And, I'm o.k. with that. If it tastes good, I'm happy. And these taste good. No joke, within 10 minutes, my husband and I had each polished off two burritos. Next time I might add some onions and a couple of dashes of hot sauce to the beef while it cooks in the slow cooker. Not for any particular reason, just to play with it. I am happy to be adding this to our rotation.
I made a simple homemade enchilada sauce. Click here for the recipe.
Chile Colorado Burritos
Yields 5-7 burritos. I got 5, using refried beans with 1.1 lbs. of meat.
- 1 1/2 to 2 pounds (680-900 g) stew meat or other beef cubed (top sirloin is great)
- 1 large can mild (red) enchilada sauce (at least 19 oz./562 mL)
- 2 beef bouillon cubes
- 1/2 can refried beans (optional)
- 5-7 burrito size flour tortillas
- 1 cup (115 g) or so of shredded cheddar cheese
Put beef, bouillon, and enchilada sauce (reserve about 1/3 of the enchilada sauce for the end) into a slow cooker and cook on low for 7-8 hours, or until meat is very tender, or on high for 3-4 hours.
When beef is done (very tender and flakes off when stirred), add remaining enchilada sauce, taste and add more salt, if desired. Let sit for a couple of minutes to heat through. Meanwhile, heat up refried beans, on the stove or in a microwave, and put your oven on broil. Spread some of the enchilada sauce on the bottom of a rimmed baking sheet.
On a plate, lay out a tortilla. Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (fold over sides, then roll from the bottom up). This part can be messy...Just lick your fingers and keep going. Place burritos on a rimmed baking sheet. Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.