I love cook books, magazines and everything else that deals with food. My friend Nikki has a wonderful cooking blog, Chef in Training. I often go there for a new idea or when I am looking for something different to cook outside. The other day I saw these fabulous looking burritos and knew they were destined for a dutch oven. The flavor is unbeatable and it is sure to please even your most picky eaters. I hope you enjoy these!
Chili Colorado Burritos
2 T oil
2 lbs. stew meat
1 onion, diced
1 can red enchilada sauce, 19 oz.
2 tsp. beef bullion
Refried beans
Flour tortillas
2 cups cheese, Mexican Blend, shredded
In a 12″ dutch oven, heat the oil and add stew meat stirring to brown. Add onion and mix to combine. Add bullion and enchilada sauce. Simmer meat for 2 – 3 hours until tender, replacing charcoal as needed (8 coals on bottom 16 on top). This can also be done in a cast iron pot on your camp stove over med / low heat. Meanwhile, in a separate pan warm your refired beans. When beef is tender, transfer meat and sauce to a separate bowl and shred the beef in the sauce. (Keep the heat on your lid and don’t clean your pot – the burritos are going right back in.)
To assemble, take a tortilla and add some refried beans covered with beef and sprinkled with cheese Arrange back into the same oven that you cooked the beef in. Stack them close together and cover the top with additional sauce and meat. Cover with additional cheese, replace your lid and heat through, allowing the cheese to melt. Serve with yellow rice, avocado, salsa and chips.
Source: Adapted from Chef In Training
- 2 T oil
- 2 lbs. stew meat
- 1 onion, diced
- 1 can red enchilada sauce, 19 oz.
- 2 tsp. beef bullion
- Refried beans
- Flour tortillas
- 2 cups cheese, Mexican Blend, shredded
- In a 12" dutch oven, heat the oil and add stew meat stirring to brown. Add onion and mix to combine. Add bullion and enchilada sauce. Simmer meat for 2 - 3 hours until tender, replacing charcoal as needed (8 coals on bottom 16 on top). This can also be done in a cast iron pot on your camp stove over med / low heat. Meanwhile, in a separate pan warm your refired beans. When beef is tender, transfer meat and sauce to a separate bowl and shred the beef in the sauce. (Keep the heat on your lid and don't clean your pot - the burritos are going right back in.)
- To assemble, take a tortilla and add some refried beans covered with beef and sprinkled with cheese Arrange back into the same oven that you cooked the beef in. Stack them close together and cover the top with additional sauce and meat. Cover with additional cheese, replace your lid and heat through, allowing the cheese to melt. Serve with yellow rice, avocado, salsa and chips.
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