Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chili colorado smothered burritos (red sauce version). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Chili Colorado Smothered Burritos (Red Sauce Version). One of my favorite Mexican dishes. Served with rice and refried beans.
Chili Colorado Smothered Burritos (Red Sauce Version) is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Chili Colorado Smothered Burritos (Red Sauce Version) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have chili colorado smothered burritos (red sauce version) using 14 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Chili Colorado Smothered Burritos (Red Sauce Version):
- Take (2) Lbs steak meat, cubed
- Take (3) Tbsp oil
- Prepare (1) Can diced green chillies
- Take (1) Anaheim pepper, diced
- Prepare (1) Can black beans
- Get (2) Garlic cloves, chopped
- Prepare (1 1/2) Tsp onion powder
- Make ready (3) Tbsp Adobo sauce
- Take (1) Tsp cummin
- Take (1) Tsp salt
- Prepare (4) Burrito sized tortillas
- Get (2) Cup grated cheese
- Take (2) 10 oz Cans enchilada sauce
- Take (1/3) Cup water
This Instant Pot Chili Colorado features fork-tender chunks of spicy beef in a flour tortilla smothered with enchilada sauce and melty, gooey cheese. Spicy red sauce (also known as chili Colorado) and shredded cheddar cheese are smothered over beef burritos, creating a delicious meal your family will love! Season cubed beef with salt and pepper ; Heat a large pot or dutch oven on medium high heat, add vegetable oil. Working in batches brown the meat and remove to a plate and repeat.
Steps to make Chili Colorado Smothered Burritos (Red Sauce Version):
- In a large skillet heat oil. Fry cubed steak until brown and cooked.
- Add green chillies, Anaheim pepper, Garlic, onion powder, Adobo sauce, cummin, Salt, enchilada sauce and the water.
- Lower heat, cover and simmer 45 minutes.
- Lightly oil large baking dish.
- Remove 1 cup of the sauce and set aside.
- Warm the tortillas, set aside.
- Cover bottom of the baking dish lightly with about 4 Tbsp of the sauce mixture.
- Assemble the 4 Burritos in baking dish. 1/4 of the steak mixture in each burrito along with 1/4 can black beans, 1/4 Cup of the cheese. Once assembled spread remaining sauce over the top of the Burritos and garnish with the remaining cheese.
- In a 375 degrees Fahrenheit pre heated oven, bake burritos for 25 minutes.
- Remove from oven and let rest 10 minutes.
- Serve hot with sour cream or your favorite garnishment and Enjoy!
Chile Colorado wet buritto. chuck roast, mild enchiladas sauce, shredded Monterey jack cheese, onion, chopped, garlic. When you're ready to serve Chile Colorado Smothered Burritos, pour another cup of red enchilada sauce over the top of the burritos. Sprinkle them generously with shredded cheese (I use Colby Jack). Marinated pork cutlets stewed in red chile sauce and spices round out this smothered burrito filled with whole vegetarian pinto beans and cheese wrapped in an All Souls flour tortilla. I added an extra bouillon cube to the crockpot and everything turned out fantastic.
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