If you haven’t had lunch already, be prepared for your stomach to start growling uncontrollably. I mean, how can you look at that juicy, meaty burrito and not start salivating immediately??
When I got home last night from boot camp, of course I was starving, so I started on dinner right away. J wasn’t going to be home until closer to 9, and while most nights I try to time dinner so that it’s ready and still hot when he gets home, that courtesy does not apply when the arrival time is 9 pm. Mama’s gotta eat, and I’d starve to death by then.
So, I started cutting up the meat, cutting up the pepper, opening cans, and so on. I cooked the meat, added all the goodies and simmered it down. Made a fresh batch of hot sauce. Rolled the burritos and threw them in the oven. Looked at the clock…7:30.
7:30?!?!?
How in the world was it already 7:30?? And how was I still standing?? So then I stared at the oven timer,waiting oh-so-impatiently for it to reach the end. With oven mitts on both hands, I stood there waiting. And with 15 seconds left to go, I shut off the timer and the oven and pulled these bad boys out of the oven. It took me about 2.5 seconds to walk them over to the table where I took photos, then scoop out my burrito and took it’s photo, then spoon some salsa on top and devour.
The beef was perfectly tender, and all the beans and peppers and saucy goodness made me oh-so-happy. And not just because I was about to starve to death. I wouldn’t say that this dish has much heat to it at all. Good flavor from the pepper, chiles, and chipotle (adobo) sauce, but not really any heat to speak of.
Anytime I pour sauce over tortillas, I worry about the soggy/re-heat factor, but when J got home and heated his up, it didn’t seem to be an issue, which is always a relief. Soggy bread, tortillas, etc. are not ok. Ever. These burritos, though, are ok. More than ok. Fantabulous, even.
Chile Colorado Burritos
As seen on Creme de la Crumb
Ingredients
- 2 lbs sirloin steak (or similar cut), cut into 1-inch pieces
- 2 10-oz cans mild or medium red enchilada sauce
- 2 Tbsp adobo sauce (from a can of chipotle peppers in adobo sauce)
- 1 Anaheim pepper, diced
- 1 15-oz diced green chiles (I used 2 7-oz cans as that was all my grocery store had)
- 2 tsp minced garlic (about 2 cloves)
- 1½ tsp onion powder
- 1 tsp salt
- 1 tsp cumin
- 1 can black beans, drained and rinsed
- 1 Tbsp cold water + 2 Tbsp corn starch
- 4-6 burrito-sized flour tortillas (I used the jalapeno-cheddar variety)
- 1 cup shredded Mexican-style cheese (I use a Mexi-blend)
Preparation
- Preheat oven to 400 degrees, spray a baking dish with cooking spray, and set aside.
- In a large skillet over medium-high heat, place the beef chunks and cook until tender (3-5 minutes so that all sides are browned.)
- Add the enchilada sauce, peppers, garlic, seasonings, and beans to the skillet and stir gently to combine. In a small bowl, whisk together the water and corn starch. If it seems to difficult to stir, add a little bit more water. Add the mixture to the skillet and stir to distribute. Reduce heat to a simmer, cover and cook for about 15 minutes, until the sauce has thickened.
- Spoon a generous amount of the filling into the middle of each tortilla (one at a time.) Fold the sides in and then roll from the bottom (side closest to you) up to the top, and place seam-side down into the prepared baking dish. Spoon sauce from the skillet over the top of the burritos, and then top with shredded cheese.
- Bake for 10 minutes, until cheese is bubbly. Serve with your favorite hot sauce, guacamole, etc.
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