Chile Colorado Burritos

I have a love/hate relationship with Pinterest. Some days I waste an inordinate amount of time on there to no end whatsoever. Then I’ll forget about it for several weeks, and find something awesome. A lot of it is pure fantasy. Like I’ll ever be able to redo my bathroom in Italian marble, and infinity sink, Finnish sauna, and window looking over the ocean. But there are a lot of good ideas I wouldn’t have come up with on my own.

Last night I tried a recipe for Chile Colorado Burritos from Food Pusher. It turned out exceptionally well, though in hindsight there are a couple of things I’d do differently next time to make it absolutely perfect. This would be my version.

2 pounds of cubed stew beef (like top sirloin)
1 19 oz can of medium red enchilada sauce
1 beef bouillon cube
1 4 oz can of chopped green chiles
1 tsp salt
1 can of refried beans
8 burrito-sized flour tortillas
1 cup of shredded cheddar cheese
1 cup of shredded Monterey jack cheese
2 cups of shredded iceberg lettuce

Put cubed beef, enchilada sauce, bouillon, salt, and green chiles into crockpot or slow cooker. Cook on high for 1 hour. Reduce to low, and cook for another 7-8 hours, or until meat is very tender. Strain meat into a medium-sized bowl, reserving the sauce. Use a fork to shred meat. Set oven to Low Broil. Microwave refried beans for 2-3 minutes or until heated thoroughly. Place 4 tortillas at a time between two paper towels and microwave 40 seconds. Roll tortillas into burritos on oven-safe plates, using 2 spoonfuls of refried beans, cheddar cheese, and 1/2 cup of meat. Cover evenly with reserved enchilada sauce; top with Monterey jack cheese. Broil for 2-3 minutes, or until cheese is bubbly. Top with lettuce. Serve with refried beans, Spanish rice, and corn.

© Jennifer Alys Windholz, 2013

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