Brad's reverse chili Colorado burritos

Name: Brad's reverse chili Colorado burritos
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 lbs beef stew meat; 1 1/3 cups flour; 2/3 cup corn flour; 1/2 tsp each salt, pepper, cumin, chili powder,; 2 (29 oz) cans red enchilada sauce; 1/2 tsp each salt, pepper, cumin, chili powder,; 1 small can green chiles; 2 tbs minced garlic; 2-3 tsp granulated beef bouillon; Pinch cinnamon; 1/4 cup chopped cilantro; 1/2 onion, chopped; Prepared black beans; Prepared Mexican rice; 10 inch tortillas; Chopped cilantro; Avocado; Shredded pepper jack; Chopped onion; Sour cream; Lime wedges

wingmaster835 @wingmaster

Sequim Washington

I call this a reverse burrito because it is just black beans and Mexican rice inside. And then smothered with all the goodies. I made this in an electric pressure cooker to save time. I also used canned enchilada sauce to save time as well.

wingmaster835 @wingmaster

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Ingredients

2 hrs

6 servings

For the chile Colorado
3 lbsbeef stew meat
1 1/3 cupsflour
2/3 cupcorn flour
1/2 tspeach salt, pepper, cumin, chili powder,
For the chili Colorado sauce
2 (29 oz)cans red enchilada sauce
1/2 tspeach salt, pepper, cumin, chili powder,
1small can green chiles
2 tbsminced garlic
2-3 tspgranulated beef bouillon
Pinchcinnamon
1/4 cupchopped cilantro
1/2onion, chopped
Toppings and filling
Prepared black beans
Prepared Mexican rice
10 inchtortillas
Chopped cilantro
Avocado
Shredded pepper jack
Chopped onion
Sour cream
Lime wedges

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Steps

2 hrs

1

Combine the 2 flours and spices for the Colorado in a large ziplock bag. Shake well to mix.
2

Heat oil in a large frying pan. Add beef to the bag and shake well to coat. Knock off extra flour and fry in batches until browned. Do not overload the pan. When done, add the beef to the pressure cooker.
3

Add to the pressure cooker the rest of the ingredients for the sauce. Secure top and pressure cook for 50 minutes. When done season further yo taste.
4

When beef is done, toast tortillas in a dry pan. Fill with rice and beans. Roll up. Top with plenty of the chili Colorado and desired toppings. Serve immediately. Enjoy.

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Cooksnaps

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wingmaster835 @wingmaster

on August 04, 2020 03:05

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.