How to Prepare Delicious Chili Colorado Smothered Burritos (Red Sauce Version)

Chili Colorado Smothered Burritos (Red Sauce Version).

You can cook Chili Colorado Smothered Burritos (Red Sauce Version) using 14 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Chili Colorado Smothered Burritos (Red Sauce Version)

1. Prepare of (2) Lbs steak meat, cubed.
2. Prepare of (3) Tbsp oil.
3. You need of (1) Can diced green chillies.
4. Prepare of (1) Anaheim pepper, diced.
5. You need of (1) Can black beans.
6. You need of (2) Garlic cloves, chopped.
7. It's of (1 1/2) Tsp onion powder.
8. Prepare of (3) Tbsp Adobo sauce.
9. Prepare of (1) Tsp cummin.
10. Prepare of (1) Tsp salt.
11. Prepare of (4) Burrito sized tortillas.
12. It's of (2) Cup grated cheese.
13. Prepare of (2) 10 oz Cans enchilada sauce.
14. It's of (1/3) Cup water.

Chili Colorado Smothered Burritos (Red Sauce Version) instructions

1. In a large skillet heat oil. Fry cubed steak until brown and cooked..
2. Add green chillies, Anaheim pepper, Garlic, onion powder, Adobo sauce, cummin, Salt, enchilada sauce and the water..
3. Lower heat, cover and simmer 45 minutes..
4. Lightly oil large baking dish..
5. Remove 1 cup of the sauce and set aside..
6. Warm the tortillas, set aside..
7. Cover bottom of the baking dish lightly with about 4 Tbsp of the sauce mixture..
8. Assemble the 4 Burritos in baking dish. 1/4 of the steak mixture in each burrito along with 1/4 can black beans, 1/4 Cup of the cheese. Once assembled spread remaining sauce over the top of the Burritos and garnish with the remaining cheese..
9. In a 375 degrees Fahrenheit pre heated oven, bake burritos for 25 minutes..
10. Remove from oven and let rest 10 minutes..
11. Serve hot with sour cream or your favorite garnishment and Enjoy!.

Recipe: Tasty Mike's Green Chili Pork Burritos

Mike's Green Chili Pork Burritos.

You can have Mike's Green Chili Pork Burritos using 31 ingredients and 15 steps. Here is how you cook it.

Ingredients of Mike's Green Chili Pork Burritos

1. It's of ● For The Meats.
2. It's 2 Pounds of Pork Roast [use 1 pound for burritos - 1 for stew].
3. It's 42 oz of Beef Or Chicken Broth.
4. Prepare of ● For The Shreadded Pork.
5. You need 1 Cup of Pork Broth.
6. It's 1 Packet of Old Elpaso Taco Seasoning.
7. You need 1 Cup of Broth.
8. It's 2 oz of Reserved Green Chilies.
9. It's 1/2 Cup of Green Salsa.
10. It's of ● For The Refried Beans [all veggies & fruit to be fine chopped].
11. It's 2 (16 oz) of Cans Rosarita Refried Beans.
12. You need 2 (4 oz) of Can Hatch Green Chilies [fully drained - reserve one].
13. Prepare 1 of Medium EX Firm Deseeded Tomato.
14. You need 2 of Deseeded Minced Jalapeños.
15. Prepare 1/2 Cup of Minced Red Onion.
16. Prepare 1/3 Cup of Minced Vidalia Onion.
17. It's 1/2 Cup of Fresh Cilantro Leaves.
18. Prepare 1/2 tsp of Crushed Epazote Herb.
19. You need 1 tsp of Crushed Mexican Oregano.
20. Prepare 2 tsp of Ground Cumin.
21. You need of ● For The Filler Options [to taste].
22. It's of Mexican 3 Cheese.
23. You need of Sour Cream.
24. Prepare of Green Or Red Salsa.
25. It's of ● For The Breads.
26. Prepare as needed of Warm Flour Tortillas.
27. Prepare of ● For The Garnishments [as needed].
28. You need of Shreadded Lettuce.
29. You need of Chopped Tomatoes.
30. You need of Shreadded Cheese.
31. You need of Sliced Avacados.

Mike's Green Chili Pork Burritos instructions

1. Simmer pork roast in a crock pot for 6 to 8 hours in beef or chicken broth..
2. Pull pork meat from broth and allow to cool slightly. Strain broth of any floating fats..
3. Fine shread pork meat with forks and disgard any fat or anything unsightly..
4. Reserve 1 cup broth for the shreadded chicken for burritos. Reserve the rest of the stock and 1 pound shreadded pork to make a healthy pork stew. Or, a Green Chili Stew If interested, see steps 13 thru 15..
5. Chop all vegetables for your refried beans. You'll leave these raw as they'll act as a crispy Pico de Gallo within your burritos..
6. Use a refried bean product like Rosarita, GOYA or Old Elpaso. They're all great brands..
7. Heat beans and mix with your crispy vegetables..
8. Fry pulled pork for burritos covered in 1 cup broth, 1 packet Old Elpaso Taco Seasoning, 1 - 4 oz can of green chilies and 1/2 cup of your favorite green salsa. Steam well. Stir occasionally..
9. Smear heated refried bean mixture on warm tortilla and add hot seasoned fried shreadded pork meat. All ingredients should be fully heated. Or, at room temp [i.e., cheeses, tortillas] before construction and placing in Panini Press or grilling..
10. Add whatever fillers you'd like before wrapping up tortillas tightly..
11. Place burritos in hot press until scored and cheese has melted..
12. Serve burritos hot with green salsa, sour cream, Mexican 3 cheese, lettuce and tomatoes & Avacado slices. Also, a side of Green Chili Stew. Enjoy!.
13. You're already half way there if interested in making the pork stew. Just add whatever vegetables you have on hand, [i.e., chopped onions, potatoes, carrots, celery, bell peppers, tomatoes, cilantro, etc., a McCormick Beef Stew packet [a great cheater] and additional herbs & spices].
14. Simmer stew for a few more hours in your same crock pot until vegetables have softened. You can also add a pint of Hatch Green Chili to your stew for an extra kick. It's always a delicious option!.
15. Serve your stew with fresh bread or warm flour tortillas. Enjoy!.

Recipe: Appetizing Mike's Pork Chili Verde Burritos

Mike's Pork Chili Verde Burritos.

You can cook Mike's Pork Chili Verde Burritos using 35 ingredients and 20 steps. Here is how you achieve that.

Ingredients of Mike's Pork Chili Verde Burritos

1. It's of ● For The Meat.
2. It's 5 Pounds of Pork Shoulder [1"x1" cubes].
3. You need of ● For The Pork Marinade.
4. Prepare 4 tbsp of Ground Cumin.
5. Prepare 1 tbsp of Mexican Oregano.
6. You need 2 tbsp of Dried Hatch Green Chili.
7. It's 1 tbsp of Fresh Ground Black Pepper.
8. It's 1 tbsp of Granulated Garlic Powder.
9. Prepare 1 tbsp of Granulated Onion Powder.
10. Prepare 1 of Tecate Mexican Lager [+ reserves].
11. It's 2 tbsp of Sea Salt [or to taste].
12. Prepare 1 Gallon of Sized Ziplock Bag.
13. You need of ● For The Fresh & Canned Vegetables.
14. You need 1 (28 oz) of Can Tomatillos [hand crushed].
15. It's 6 of LG Potatoes [1"x1" cubes].
16. Prepare 2 of LG Onions [chopped].
17. Prepare 1 Bunch of Cilantro [chopped + reserves].
18. It's 2 of LG Stalks Celery [chopped with leaves].
19. It's 1 of Green Bell Pepper [de-seeded - chopped].
20. You need 2 (10 oz) of Cans ROTELL.
21. Prepare 2 of LG Jalapenos [de-seeded - chopped].
22. You need 1 Pound of Bucket Hatch Green Chilies [or fresh].
23. You need of ● For The Fluids.
24. It's 1 (32 oz) of Box Beef Broth.
25. It's as needed of Mexican Lager Beer [tecante].
26. It's of ● For The Sides.
27. You need as needed of Warm Flour Tortillas.
28. Prepare of Mexican 3 Cheese.
29. You need as needed of Sour Cream.
30. Prepare as needed of Shredded Cabbage.
31. Prepare as needed of Shredded Lettuce.
32. Prepare as needed of Chopped Tomatoes.
33. Prepare as needed of Chopped Onions.
34. Prepare as needed of Lime Wedges.
35. You need as needed of Green Salsa.

Mike's Pork Chili Verde Burritos step by step

1. 5 pound pork shoulder roast pictured..
2. Pork shoulder cubed into 1"x1" pieces pictured..
3. One of the best Mexican beers to pair with pork pictured above..
4. Add pork cubes and all marinade seasonings to a large Ziploc bag and massage well. Refrigerate for 5 to 6 hours..
5. Chop potatoes into 1"x1" pieces. Cover with cold water until ready to fry with pork..
6. Chop onions and cover with cold water until ready to fry with pork..
7. Canned tomatoes pictured..
8. Chop and mix everything in your vegetable section together..
9. Add marinated pork, a slight amount of oil and 1/4 cup flour to a skillet. Fry until there's a good sear on your pork. About 5 minutes on high..
10. Add 2 bottles beer and allow pork to simmer covered for 1 hour. Add additional beer if needed. Stir regularly..
11. Add drained onions and your vegetable mixture to your skillet. Add 2 cups beef broth and allow to simmer for 25 minutes longer. Stir regularly..
12. Add potatoes [and additional broth or beer if needed] and simmer until potatoes are soft but still fully in tact. About 15 minutes..
13. Add your bucket of Hatch Green Chilies to skillet half way thru your potato boil..
14. Or, peel, de-seed and chop your fresh Hatch Chilies and add to your skillet..
15. Instead of using broth and frozen chilies - I like to purchase my chilies fresh. I peel and de-seed them in warm bath then, fine strain and reserve all fluid. I'll use this fluid as opposed to beef broth..
16. Drained green chili fluid pictured. It does make for a rich delicious broth!.
17. Fresh Cilantro pictured..
18. Add your fresh cilantro 5 minutes prior to serving. Mix well. I'll also add additional cumin and green chili powder in the last 5 minutes to steep. Make sure you've simmered off any fluids in this dish. You'll want it thick! ;0).
19. Serve with fresh, warm flour tortillas, fresh chilled chopped onions, tomatoes, cilantro, shredded lettuce, cabbage, limes, cheese and sour cream to the side..
20. Or, go old school and serve this dish only with warm tortillas. Either way, enjoy your authentic, extra spicy taste of New Mexico!.