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  1. #1
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    Chile Colorado Burritos

    Chile Colorado Burritos



    Chile Colorado Burritos

    Chile Colorado Burritos-chile-jpg
    Just made this tonight... The picture says it all I think. I used chuck roast in the crock pot and Rosarita enchilada sauce since it is the best tasting out of a can imo.


    Ingredients:

    1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
    1 large can mild enchilada sauce (19 oz.)
    2 beef bouillon cubes
    1/2 can refried beans (optional)
    5-7 burrito size flour tortillas
    1 cup or so of shredded cheddar cheese


    Directions:
    Put beef, bouillon, and enchilada sauce into a crock pot and cook on low for 7-8 hours*, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) I've also cooked it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender. If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.

    When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, 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 (hopefully you know how to roll these). 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.



    Serve.
    Makes 5-7 burritos, depending on how full you make them.


    *Note: You may have to adjust the cooking time depending on this size of your chunks of meat. Larger chunks (like 1 1/2 to 2 inch chunks) may need a little longer. Scrappy sort of chunks that are less than an inch may need a shorter cooking time.
    Last edited by bullmama; 01-22-2014 at 10:11 PM.

  2. #2
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    Re: Chile Colorado Burritos

    Chile Colorado Burritos



    Updating... Just tried the el pato enchilada sauce in a red can... YUM!! Has a kick to it that the other one doesn't.

  3. #3
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    Re: Chile Colorado Burritos

    Chile Colorado Burritos



    This looks good! Thanks for sharing it...hey, did u realize your originally posted this recipe exactly one year ago today?! perfect timing!

  4. #4
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    Re: Chile Colorado Burritos

    Chile Colorado Burritos



    I totally didn't notice that!! Interesting! Guess I am more a creature of habit than it thought! Hahahahahaha

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    Re: Chile Colorado Burritos

    Chile Colorado Burritos



    Still thinking of this... I have only made this burrito 2 times now. Exactly a year apart from each other. Omg how does hat happen?! I told hubby that and his reaction was, "so I am not going to get it again for another year?!" probably! Sad, I need to make it more often, is fabulous!

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    Re: Chile Colorado Burritos

    Chile Colorado Burritos



    Quote Originally Posted by cali~jenn View Post
    Still thinking of this... I have only made this burrito 2 times now. Exactly a year apart from each other. Omg how does hat happen?! I told hubby that and his reaction was, "so I am not going to get it again for another year?!" probably! Sad, I need to make it more often, is fabulous!
    Must've been buried in your subconscious mind somewhere. If you ask me, it's kind of Twilight Zone-ish! :scared2:

  7. #7
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    Re: Chile Colorado Burritos

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    Quote Originally Posted by cali baker View Post
    Must've been buried in your subconscious mind somewhere. If you ask me, it's kind of Twilight Zone-ish! :scared2:
    I am a creature of habit and do love a good routine!

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