Chili Colorado Burritos
I found this recipe on Food Pusher and have made it several times. We think it is a great recipe. I used Philly Steak Meat instead of what the recipe called for and it was still good.
I found this recipe on Food Pusher and have made it several times. We think it is a great recipe. I used Philly Steak Meat instead of what the recipe called for and it was still good.
- Carbohydrate 29.7374085714286 g
- Cholesterol 80.8443714285714 mg
- Fat 26.734144 g
- Fiber 2.61584281745979 g
- Protein 36.8872985714286 g
- Saturated Fat 12.7808285142857 g
- Serving Size 1 1 Serving (307g)
- Sodium 757.474657142857 mg
- Sugar 27.1215657539688 g
- Trans Fat 4.00184028571428 g
- Calories 554 calories
Step-by-step
- Put beef, bouillon & enchilada sauce into crock pot on cook on low for 7-8 hours or till meat is very tender ( or cook on high for 3-4 hours) add a little water if necessary.
- When beef is done heat up refried beans in microwave (time depends on microwave).
- on an oven proof plate or cookie sheet you can heat your tortillas up or put them in the microwave.
- Place on tortilla some meat mixture (use your judgment on how much) drained by using a slotted spoon, & a spoonful or two of refried beans (your call).
- Roll into a burrito, Place into a baking pan.
- Pour some of the remaining enchilada sauce from the crockpot over the burrito to cover it.
- Sprinkle w/some cheddar cheese (or your choice of cheese)
- Recipe says to broil till cheese is bubbly, about 2-4 minutes, but I baked mine @ 350 till cheese was melted or till you think it is done.
- I also added a little bit more enchilada sauce on top before putting in the oven for a bit more flavor.
Enchilada sauce bubbling over sharp cheddar creates a deeply savory, toasted crust atop soft flour tortillas filled with richly braised beef. Long cooking times are mandatory when breaking down tough cuts like top sirloin or chuck, transforming connective tissue into gelatin over seven to eight hours on low heat in a slow cooker so the fibers pull apart effortlessly under a fork. While traditional preparations rely on whole cuts diced uniformly, home cooks frequently adapt with thinly sliced Philly steak meat or pre-cubed stew meat without sacrificing final texture, provided the pieces simmer long enough to absorb the surrounding tomato and chili reduction. Maintaining the correct moisture balance during this extended braise prevents the sauce from scorching against the ceramic insert, meaning a splash of water should be added immediately if the liquid level drops too low.
Assessing doneness requires physical observation rather than digital probing, since small pieces of braising beef cannot be accurately pierced with an instant-read thermometer. Pull a single cube of meat from the slow cooker and press it firmly against the side of the ceramic insert with the back of a spoon; if it yields completely and shreds apart without resistance, the braise has reached its optimal state. Transferring the filled burritos to a baking pan and exposing them to high heat for two to four minutes under a broiler melts the cheddar quickly while imparting localized spots of golden browning across the top without overcooking the tortilla casing.
