Thursday, June 15, 2017
CHILE BURRITOS 1 1/2 to 2 pounds stew meat or other beef cubed 1 large can mild (red) enchilada sauce* (at least 19 oz.) 2 beef bouillon cubes 1/2 can refried beans (optional) 5-7 burrito size flour tortillas 1 cup or so of shredded cheddar cheese Put beef, whole bouillon cubes ( NO water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.) Can also cook it in a dutch oven for about 4 hours at 325 degrees. More meat, more time. Just 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 refried beans in the microwave 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. 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. Serve. Makes 5-7 burritos, depending on how full you make them.