Kelly's StoryThere is a fantastic Mexican restaurant nearby where I used to live in Indiana called the "Hacienda", and they are FAMOUS for their "wet burritos". (Which basically means they are SMOTHERED in cheese!!!! LOL!!) They are WONDERFUL!! Here is my very own homemade version of them! (These are big, but that's the way they serve them at the restaurant.) Don't let the lengthy directions fool you!! They are EASY to make!! Hope you try them! :)
*You can also make these with ground beef, shredded chicken or shredded (pulled) pork.
(Photo is from Hacienda.)
1 (3 lb.)
chuck roast, trim outer fat
seasoning salt, i use johnny's
coarse ground pepper
vegetable oil, more if needed
1 (14 oz.)
can beef broth
2 (1 oz. )
packets lawrey's taco seasoning mix, or your favorite
frank's red hot sauce
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large burrito-sized flour tortillas
can refried beans
(32 oz.) package co-jack (colby-monterey jack) shredded cheese, or shred your own but a lot!
salsa cruda and/or guacamole
sliced black olives
cups prepared canned spicy enchilada sauce
cup prepared beef gravy
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1Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side. Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.) When hot, place roast in carefully. Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;) Add beef broth and turn heat down to medium. Place top on securely, place on regulator. Heat til regulator starts rocking. (This takes about 10-15 minutes at most.) Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.) When regulator starts to rock, set timer for 50 minutes.
2After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening. Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use. Put beef back into pot and add broth. Shred beef with 2 forks. Add 1 cup water, taco seasoning packets, hot sauce and butter. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside. Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking. Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.) Top with a nice amount of shredded lettuce keeping it all in the center straight across.
3Pile each (on top of lettuce), with the shredded beef mixture. Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :)
Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.) In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well. Pour evenly over burritos. Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :)
4Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned. Plate using large spatula! Use 2 if needed! Top with whatever you like such as sour cream, salsa cruda, jalapeno rings, black olives, etc.!
5I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
6*If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
7ENJOY! Ole! :)
About this Recipe
Colleen Kleist cjkleist - Oct 12, 2011
Oh my gosh this looks so yummy. We love wet burrito's. Now do you think I could cook the meat in a slow cooker? I dont have a pressure cooker. saw this picture and wanted to have some right now, even tho its breakfast time LOL and the receipe does look a bit long. but I dont care I want them .
Our favorite rest. we go to for those is so far away so dont have them very often.
Kelly Williams Wildflours - Oct 12, 2011
You can definately use a slow cooker! Yep! You can also do it on the stovetop. I'm pretty sure I included a time for that, too. (But I'll recheck.)
*I went home recreating this recipe for the same exact reason, the restaurant was quite a drive and wanted to make it at home, too! :D
Kelly Williams Wildflours - Oct 12, 2011
Aaarg!! No, I didn't post the time for regular stovetop cooking in a pot. But what you want to end up with is VERY tender meat that is fall-apart tender. Just like really good pot roast.
susan baerez suzeta - Oct 14, 2011
finally, I have found the recipe of my mexican dreams!!!!! I'm talking to my aunt as I drool! This recipe will be worth any effort it takes to make...thank you so much.
Kelly Williams Wildflours - Oct 15, 2011
Aww!! You're very welcome, Susan! I swear it really is easy to make, just takes a little time, but that's ok, the aromas that waft through the house make it all worth the wait!! :D