Wet Beef Burritos
Mary Lou Ellis
This is a great recipe to feed a crowd. I used to call this dish enchiladas but I was corrected by a friend who said they are Wet Burritos, or Enchilada style Burritos. It is a little bit labor intensive, but well worth it. It can be made a couple of days before serving, just do not cover with sauce and cheese until ready to bake them. These also freeze well. If you don't want to make your own sauce, 2 large cans of store bought mild enchilada saauce can be substituted.
- 4 lb
- boness chuck roast, trimmed of excess fat
- 2 Tbsp
- chile powder
- onions, divided
- 2 clove
- fresh garlic, chopped
- 4 c
- home made enchilada (recipe follows)
- burrito size flour tortillas
- 4 c
- mexican blend shredded cheese (more or less as desired)
- 3 can(s)
- diced mild chilis
- salt and pepper to taste (optional)
- sauce ingredients
- 4 c
- chicken broth
- 1/4 c
- corn starch
- 1/4 c
- 1/3 c
- chili powder
- 2 tsp
- 1/2 tsp
- oregano, dried
- 8 oz
- tomato sauce
- 1 Tbsp
1Chop 1 onion. Heat 2 tbsp. oil in dutch oven or slow cooker that has a browing function. Rub chuck roast with chili powder and brown on all sides. Add chopped onions,garlic and enough sauce to just about cover meat. Reserve remaining sauce in fridge. Set slow cooker for 6 hours or, roast, covered, in a low oven (300 degrees). Meat should be falling apart tender when finished.
2Remove meat to a platter. When cool enough to handle, shred meat with 2 forks discarding any fat or gristle.Combine the reserved sauce with the sauce from the meat.Put meat in a large bowl. Add all 3 cans of chilies and just enough sauce to moisten meat mixture.
3Slice the other onion. Set up an assembly line with tortillas, meat, onions & cheese.
4Since this makes alot I usually use 2 large foil pans. Pour 1/2 cup sauce in pan and lay 1 tortilla in pan to coat bottom of tortilla. Put 1/2 cup (more or less) down center of tortilla. Add a little sliced onion and a 1/4 cup of cheese. Bring up side of tortilla(so you have a rectangle) and roll so that the filling is enclosed. I roll these in the pans 1 after the other until the pan is full, adding a small amount of sauce if needed.
5At this point, these can be covered and kept in the fridge for up to 2 days, or frozen for 3 months.
6When ready to serve, top burritos with sauce and more cheese. Bake at 350 for 25 to 30 minutes or until heated through.
7Serve with guacamole and sour cream.
9Combine corn starch and oil in a sauce pan. Cook for 1 minute. Add chili powder and cook for 1 minute more.
10Stir in tomato sauce, broth, cumin oregano and sugar.Simmer until thickened.