Chile Colorado Burritos

• porții: 5-7 burritos

Ingrediente

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)

• 1 large can mild (red) enchilada sauce* (at least 19 oz.)

• 2 beef bouillon cubes (or just one--or none--if you want it less salty AND you do NOT ado water, just the bouillon)

• 1/2 can refried beans (optional)

• 5-7 burrito size flour tortillas

• 1 cup or so of shredded cheddar cheese

Easy Enchilada Sauce

• 1/2 cup vegetable Oil

• 1/4 cup all purpose flour (I used Better Batter

Gluten Free AP Flour)

• 1/2 cup New Mexico red chile powder (I like

Bueno Special Reserve)

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 1 teaspoon onion salt

• 1 can (15 oz.) tomato sauce

• 3 cups water

• 3 teaspoons beef base (or 3 beef bullion cubes)

• 2 teaspoons honey (or sugar)

Instrucțiuni

Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for ", or until meat is very tender. (Can also cook 7-8 hours** 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 retried 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.

ENCHILADA SAUCE

In a large heavy bottomed pot or in a Dutch oven, heat the vegetable oil over medium heat. Add the flour and chile powder. Stir, and cook for 2-3 minutes over medium heat. Stir in the cumin, garlic powder, and onion salt. Then stir in the tomato sauce and water. Add the beef base and honey, and stir to incorporate. Allow the sauce to simmer for about 5-10 minutes.

Makes about 5 cups of sauce.