Chile Colorado Burritos
Description
Not everyone is lucky enough to live near a good Mexican restaurant. If you are one of the unlucky ones, you will enjoy this delicious dish that you can make at home. Serve with black beans and a little more refried beans on the side, if you wish.
Ingredients
1 1/2 - 2 lb. stew meat or other beef cubed, like top sirloin
19 oz. large can red enchilada sauce, store bought or homemade, plus extra for serving, mildness to your taste
1-2 beef bouillon cubes
1/2 can refried beans, optional
5-7 burrito size flour tortillas
1 c. shredded Cheddar cheese, or more if desired
Directions
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Place a crock pot liner in the base of the crock pot for easy clean up.
Put meat, bouillon cubes ( NO water), and enchilada sauce into the crock pot; cook on Low 7-8 hours or on High for 3-4 hours, or until meat is very tender. It will depend on the size of your meat cubes.
It can also be cooked it in a Dutch oven for about 4 hours at 325 degrees, or cook in a large heavy saucepan. Bring it to a boil on High heat, reduce heat to Low, cover, and simmer for 1 1/2 - 2 hours, or until the meat is tender. With these alternative methods, make sure the pot is covered and well sealed to prevent evaporation of the liquid.
When meat is done and so tender that it flakes off when stirred, taste, and add more salt, if desired.
Heat up refried beans.
Set oven to broil. On a baking sheet, lay out a tortilla. Place about 1/2 cup meat, drained by using a slotted spoon, and a spoonful or so of beans on a tortilla. Roll into a burrito. (Check on the internet if you don't know how to do this.) Pour some of the 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 with extra enchilada sauce, if desired.
Yield 5-7 burritos depending on the size that you make them.