Monday, February 11, 2013

Chile Burritos

Yesterday I gave you the recipe for the dessert that I tried when my son was here organizing my pantry.  Today I’m going to reveal the delicious, soul satisfyingly good entrée.  I based this on a number of recipes that I’ve seen on the web, but added a lot more spices to give it a rich, smoky, slightly spicy taste.  I served these with a side of Mexican rice, and they were very well received by everyone who tried them (including my dad who ate BOTH of the servings that I sent him all at once – he thought they were really good!).

Chile Burritos

2 tablespoons canola oil
1 1/2 to 2 pounds chuck roast, cut into 1
x 1 cubes
1 small onion, chopped
1 clove garlic, chopped
19 ounce can mild (red) enchilada sauce
¼ teaspoon adobo seasoning
¼ teaspoon chipotle powder
½ teaspoon cumin
½ teaspoon chili con carne seasoning
2 teaspoons beef stock seasoning (I use L.B. Jamison)
Sally and freshly ground pepper, to taste
1/2 can refried beans
5-7 burrito size flour tortillas
1-2 cups shredded cheddar cheese

Heat oil in a large skillet over medium high heat.  Sear meat on all sides and then place in Crockpot.  In oil that remains in the skillet, sauté onions until translucent.  Stir in garlic and 
sauté an additional minute.  Place onions and garlic on top of beef in Crockpot.  Top beef mixture with enchilada sauce and seasonings.  Cook on low for 7-8 hours, or until meat is very tender. (NOTE:  At this point I put the beef in the refrigerator overnight, assembling the burritos the next morning.)

When beef is done (tender and flakes easily), taste and add more salt, if desired. Drain meat in a colander and save all juices.  Warm refried beans in microwave, and set your oven to
Broil.   On a flat surface (I used a wooden cutting board) lay out a tortilla.  Place ½ cup of the meat mixture on a tortilla, and top with 2 tablespoons of the warm refried beans. Roll into a burrito and place seam side down in a baking pan. Continue this process until all of the meat has been used.  Pour the sauce over the burritos to cover, sprinkle with the cheese, and broil until cheese is bubbly, about 2-4 minutes.

Yield:  5-7 burritos


So Domesticated said...

My mouth is watering!

Carole said...

Great pic, Pattie. Thanks for linking up with Food on Friday. Cheers