Chile Con Carne Colorado Style Burritos Recipe

Carne con Chile Burritos Pati Jinich

WEBJan 14, 2020 · Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and …

Rating: 4.6/5(8)
1. Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thicksaucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves.
2. To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they´ve rehydrated and plumped up, about 10 minutes. Once they´re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.
3. Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it´s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.
4. Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.

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Smothered Chile Colorado Burritos Creme De La Crumb

WEBNov 3, 2014 · Instructions. Saute beef in a large sauce pan over medium heat until tender. Add enchilada sauce and next 8 ingredients (through …

Rating: 4.9/5(23)
1. Saute beef in a large sauce pan over medium heat until tender.
2. Add enchilada sauce and next 8 ingredients (through cumin) to the pan. Whisk together water and corn starch in a small bowl, add to pan and stir. Reduce heat to a simmer, cover and cook for another 15 minutes.
3. Add black beans and a generous amount of beef mixture to the middle of each tortilla. Wrap up tightly and place seam-side-down in a greased baking dish. Top with additional sauce from the beef mixture and sprinkle shredded cheese on top. Bake at 400 for 10 minutes until cheese is bubbly, then serve.

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