Gringo Crockpot Chilé Colorado

Hey, I don’t always make everything from scratch…Yes, I am guilty of making my own red & green sauces more often than not,  but sometimes I actually have a life too.  At least for that day.

I order Chilé Colorado almost every time I go to a certain Mexican restaurant when I visit home.  It’s just delicious between the beef (my fave) and the spicy aspect (my other fave), I cannot get enough.

So without breaking my back or bank, I stretched this into a real filling meal by making smothered burritos with the Chilé.  I imagine that they’d also stretch a bit further if I didn’t get into them at midnight, and breakfast, and lunch, and snack time….ok, we just may not have any for leftovers tonight.  Oops! 😉

The Starting Lineup

  • 2 lbs of beef stew meat
  • 1 can of red enchilada sauce
  • 1 cup (8oz) of beef stock
  • 1 white onion, quartered
  • 1 Jalapeño, quartered
  • 2 cloves garlic, minced
  • 1 tsp each salt & pepper
  • 1 Tbsp+ cumin

To make them Smothered Burritos

  • 2 cups cheddar cheese, shredded
  • 1 can red enchilada sauce
  • Burrito size flour tortillas
  • Sour cream/Guac/Green onions (garnish) 

We’ll start off by spraying your crockpot with a bit of nonstick spray and then add in the quartered onions, garlic and jalapeño.  *If you don’t want it too spicy, please remove the seeds and pith of the jalapeño or just omit completely.  ..we just like it hot!!

Next, add in all of the cubed beef and your 3 seasonings.  Follow that with the beef stock (stock gives a richer flavor than broth) and 1 can of red enchilada sauce (*again with the spice, use a can with a heat level you prefer.  We use a medium or hot, but you may like it mild…and that’s just fine!)

  

Now just cover your crockpot and set to low.  Walk away, go to work, lounge by the pool, what have you…in 8 hours it will be fork tender.🍴

Once it has finished and your home smells too good to stand, you can eat this as you please.  Whether that’s out of a bowl with a tortilla to dip or make tacos with it.

Another easy option is to make Smothered Burritos with the filling.  If you chose that route, here we go..

Preheat the oven to 350 and spray a 9×13 dish with nonstick spray.  Fill each burrito size tortilla up with a good size spoonful of this meat.  Make sure to let some of the juices in there too and roll them into perfect burrito form.

Place one by one into your casserole dish, I typically can fit about 6 per dish.


Next, pour another can of red enchilada sauce overtop the burritos.  You can also mix a bit of the leftover Chilé Colorado broth in with the canned enchilada sauce, just don’t make it too thin.  (I could slurp that broth with a straw..and I may have done just that..) 

Sprinkle your shredded cheese ALL over these bad boys.  This is definitely the ‘smothered’ part of the name!

  
Pop these into the oven for about 20 minutes until that cheese is perfectly melted and gooey overtop.  Serve each with a dallop of sour cream and a sprinkle of green onions.  👌
 

2 Comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: