Friday, January 4, 2013

Chile Colorado Burritos

Find the original here

 I found this recipe via Pintrest, and it just looked too good to pass up.I knew this was going to be one of those Pins that I just *had* to try. And so, the other night, I did. It didn't turn out quite like I thought it would, but I have some ideas to make it better next time.

  • 1 1/2 to 2 pounds stew meat or other beef cubed
  • 1 large can mild (red) enchilada sauce (at least 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


Place the beef, enchilada sauce, and bouillon cubes in a large heavy sauce pan. Bring it to a boil, then reduce it to a simmer. Let it simmer for 1 1/2 to 2 hours, until the meat is very tender (flakes off when you stir it). 

Heat up the refried beans and spread them out over the tortilla. Then, using a slotted spoon, dip out some beef and place it into the tortilla. Wrap it up like a burrito. Place it onto a cookie sheet or an oven-safe plate. Cover the burrito with the enchilada sauce and some cheese. Put it in your broiler, and broil until the cheese is nice and bubbly, about 2-4 minutes.

I also added some extra toppings

My Take
There were several ways on the original blog of how to cook this, but I chose the stove top way as I don't have a Dutch oven, and I thought of making it too late to cook it in the slow cooker. Next time, though, I'll be trying it in the slow cooker with a different kind of meat.

I'll admit, I forgot to set a timer while letting it simmer, but I'm nearly positive that I let it cook long enough. Even so, the meat (I used 2 pounds of stew meat) never really got that super tender. I'm not sure if it was because of the cooking time or because of the meat. The meat itself was tender, but it never got to the "flaking" stage. Next time, I may attempt to do something like my pulled pork and cook it for awhile in the crock pot, shred it, then cook it for a bit longer in the sauce. 

The original blog also said something about tasting it after it was done cooking and adding salt if needed. Mine did not need any salt, and it even tasted a bit too salty. I used the low-sodium beef bouillon cubes, so I don't completely understand where the salty taste came from. Probably because I used canned enchilada sauce instead of making my own. I'll probably do that next time. I also added a bit of homemade taco seasoning because in the comments, people were saying they couldn't taste the enchilada sauce, so I was hoping this would help. 

Also, if you don't feel like turning the oven on, you can also just melt the cheese in the microwave. However, the tortilla will be a little mushy, as it can get a little bit crispy when broiled. But the taste is all the same.

Ooey gooey goodness

Overall, this was a very good dish, and something I'll definitely make in the future.  

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