Every so often you find a recipe on Pinterest that is unlike anything you have had before. You spend time thinking about trying it out. Wondering if the photo does justice for the taste. Fearing the photo is misleading. Thinking, okay the only way to get this recipe out of my mind is to actually try it! For me that illusive pin belong to The Food Pusher, and was Chile Colorado Burritos.
Originally, I tested out this recipe over 4 years ago. Immediately I was in love. When I shared it with my sister her opinion differed. She and her now husband Ricci had also tried it out. Unlike me however, they found it to be disgusting. I was stumped. My sister and I basically like the same food, with maybe two or three exceptions. So how could our experiences differ?
Well, fast forward a few months, or maybe a year. Who knows really, it was sometime later. I finally decided to make this recipe for my family. Thomas and Megan both planned to be home. It was perfect timing.
This time, Megan loved the meal, leading us to compare notes. When she made the recipe she followed it to the T! I on the other hand made one MAJOR modification to the recipe. What was this modification which divided my sister and me? Homemade enchilada sauce. Yes, you correctly heard me. Homemade Enchilada sauce. Although the recipe used for the sauce has not always been consistent, it has been homemade.
Now, given my most recent post, I am sure it is darn near impossible to guess what homemade enchilada sauce I prefer for this recipe. What? You immediately guessed it? Am I that transparent? Yes, the ideal sauce, at least in my opinion, for Chile Colorado Burritos is Red Chili Enchilada Sauce!
Once your sauce is prepared, the rest of the meal is no fuss.
To begin season your meat. The original recipe calls for stew meat. I however prefer to use a roast.
If I am preparing this in the Crock-pot I usually leave the roast whole. This time I decided to use my beautiful Dutch oven pot. Therefore, I cut the meat into 2 inch pieces. I choose to season my meat with salt, fresh cracked pepper, oregano, and garlic powder.
Next I added the meat to the dutch oven which already was filled with the Red Chili Enchilada Sauce.
Then I cooked the meat in the dutch oven at 325° F. for 4 hours. As I previously mentioned, this can also cook in the Crock-pot for 7 to 8 hours on low.
Once cooked, prepare your burrito. I prefer to add re-fried beans and cheese to the filling. I also broil for a minute to melt the cheese!
- 2lb to 3lb chuck roast, cut into pieces
- Homemade Red Chili Enchilada Sauce
- Refried Beans
- 5 to 7 burrito size flour tortillas
- 1.5 cups shredded Colby Jack Cheese
- Place beef into either a Crockpot or Dutch Oven.
- Cover with enchilada sauce
- Cook for 7 to 8 hours on low in a crockpot, or for 4 hours at 325 degrees in a dutch oven.
- Heat up refried beans when beef is completely cooked.
- Place beans, meat, and cheese on a flour tortilla shell. Roll up and cover with sauce and cheese.
- Broil until cheese is bubbly