IN THE POT | CHILE COLORADO BURRITOS
We love a good burrito in this house. So much so that we’ve been known to go across town to get a good burrito so when I saw this recipe on Food Pusher I knew I just had to give it a go.
I tweaked the recipe a little bit to take into consideration locational differences and personal tastes. I was a bit apprehensive about how it would turn out but all in all it’s pretty good. The consensus in the house is that it needs a hot sauce of some kind added to it to give it a bit of kick so that will be on our search list, but we’ll totally be making this again.
The other great thing is that with the left over beef, beans and rice I was able to make up Mexican pies for lunch the next day. Score!
Chile Colorado Burritos
1kg diced beef
1 jar enchilada sauce
2 beef stock cubes
1/2 can refried beans
5-7 burrito size flour tortillas
1 cup shredded cheddar cheese
1. Place diced beef, jar of enchilada sauce and whole beef stock cubes (do not dissolve these in water) into the slow cooker. Cook on low for 7-8 hours. (You will know when it’s ready as the beef will pull apart when stirred.)
2. Turn on your oven grill to a high heat (you wanna turn the cheese to a gooey mess!).
3.Heat up the refried beans in the microwave.
4. Grab an oven proof dish or baking pan and place a tortilla on it. Spoon on roughly ½ cup of the meat (make sure you drain it – you don’t want a soggy burrito!) and a spoonful of the warm refried beans. Roll into a burrito (here’s a handy how-to).
I also added steam rice, diced tomato and corn at this step – you could even add salsa or hot sauces depending on what you like.
5. Pour some of the enchilada sauce from the slow cooker onto the burrito, sprinkle with a handful of shredded cheese and place under the oven grill until cheese is bubbly.
6. Serve with a garden salad.
Note: If you’d like to make these without the use of a slow cooker check out Kelly’s recipe and her tips and tricks.
Original recipe: Food Pusher
I use chipotle chiles in adobo sauce to kick it up a notch and add a smokey spicyness to mexican dishes. I get them in small cans in the ethnic food aisle. WARNING: They pack a punch. I put it in a little at a time & taste test before adding more. If you don’t use chilis a lot, you can freeze them individually on a cookie sheet or in an old ice tray & then just transfer them to a baggie. They freeze well.