CHILE COLORADO BURRITOS
When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest-except in my kitchen! -Kelly McCulley, Des Moines, Iowa
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a 4-qt. slow cooker, combine beef, enchilada sauce and bouillon granules. Cook, covered, on low 6-8 hours or until meat is tender., Preheat oven to 425°. Using a slotted spoon, remove meat from sauce. Skim fat from sauce. If desired, spoon about 1/4 cup beans across center of each tortilla; top with 1/3 cup meat. Fold bottom and sides of tortilla over filling and roll up., Place in a greased 11x7-in. baking dish. Pour 1 cup sauce over top; sprinkle with cheese. Bake, uncovered, 10-15 minutes or until cheese is melted. If desired, sprinkle with green onions.
Nutrition Facts : Calories 414 calories, Fat 19g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 889mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 31g protein.
PORK AND ROOT VEGETABLES BURRITOS WITH CHILI COLORADO
At the restaurant, the burritos are filled with smoked pork, but this version, using roasted pork, also works well.
Yield Makes 8
Number Of Ingredients 18
Steps:
- Place ancho chilies in bowl. Cover with hot water; let stand until soft, about 1 hour. Drain. Coarsely chop chilies. Char bell peppers over flame or in broiler until blackened on all sides. Wrap in paper bag. Let stand 10 minutes. Peel, seed and quarter peppers.
- Puree ancho chilies, bell peppers, chicken broth, cilantro, garlic, jalapeño chilies, balsamic vinegar and cumin in processor. Season with salt and pepper.
- Preheat oven to 350°F. Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Add pork and brown on all sides, about 10 minutes. Cover pot; place in oven and roast pork until tender, about 1 hour 15 minutes. Cool pork; chop coarsely. (Sauce and pork can be made 1 day ahead. Chill.)
- Melt butter with 2 tablespoons oil in another heavy large pot over medium-high heat. Add chopped onions and sauté until translucent, about 6 minutes. Add potatoes and sauté until beginning to brown, about 8 minutes. Stir in rutabagas and squash. Cover pot; reduce heat to medium-low and cook until all vegetables are tender, stirring frequently, about 30 minutes. Season filling to taste with salt and pepper.
- Butter large baking pan. Heat large nonstick skillet over medium-high heat. Add 1 flour tortilla to skillet and cook until beginning to brown, about 45 seconds per side. Transfer to plate. Spoon 1/2 cup pork in 4-inch-long log down center of tortilla. Spoon 1 1/2 tablespoons sauce over pork. Top pork with 1/3 cup vegetable mixture. Spoon 1 1/2 tablespoons sauce over vegetables. Sprinkle with 1 tablespoon cilantro. Fold tortilla sides over filling, then roll up to enclose completely. Place seam side down in prepared baking pan. Repeat with remaining tortillas. Cover with foil. (Burritos can be prepared 6 hours ahead; refrigerate.)
- Preheat oven to 350°F. Bake burritos (covered) until hot, about 30 minutes. Serve burritos with remaining sauce.
CHILE COLORADO BURRITOS
Make and share this Chile Colorado Burritos recipe from Food.com.
Provided by Jazz Lover
Categories One Dish Meal
Time 7h10m
Yield 5-7 burritos
Number Of Ingredients 6
Steps:
- Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender.
- When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired.
- Heat refried beans in a saucepan.
- 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.
- Place in a baking dish.
- Pour some of the remaining enchilada sauce from the crock pot over the burritos to cover.
- Sprinkle cheddar cheese.
- Broil until cheese is bubbly, about 2-4 minutes.
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- Lightly grease a slow cooker. Cut roast into 3-4 chunks and add to slow cooker, along with enchilada sauce, bullion granules, garlic, and onion.
- Cover and cook on low for 6-8 hours, or until meat is tender. Remove meat from slow cooker, leaving sauce, and shred with two forks. Season beef with salt and pepper, to taste. Set aside.
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- Add enchilada sauce and next 8 ingredients (through cumin) to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.
- Add black beans and a generous amount of beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake at 400 for 10 minutes until cheese is bubbly, then serve.
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