Chili Colorado Smothered Burritos
Servings 8
Ingredients
- 2 1/2 pounds chuck roast cut into 1 inch cubes
- 6 dried Ancho chili peppers
- 6 dried California chili peppers
- 6 dried Mexican peppers
- 6 cups beef stock
- 3 teaspoons kosher salt
- 2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 5 garlic cloves minced
- 1 small onion diced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 2 cans refried beans
- 3 cups shredded pepper jack cheese
- 10 inch flour tortillas
- sour cream, tomatoes, avocado, jalapenos and cilantro for toppings
Instructions
- 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.
- Add onion and garlic and cook 2-3 minutes. Add in cumin, and oregano and mix. Then add beef back into the pot. Add 2 cups beef broth. Bring to a boil, reduce heat and cook uncovered for 1 hour.
- In a saucepan add dried peppers and 4 cups beef broth and bring to a boil reduce heat and let simmer 30 minutes. Remove from heat and let cool.
- Once cooled add peppers and juice to a blender or food processor and blend until smooth. If the pepper mixture is chunky push through a mesh strainer to remove any leftover skins.
- After the beef has cooked for 1 hour Stir in 1/2 of the pepper puree. And cook uncovered another hour.
- Lay a flour tortilla out and place about 2-3 tablespoons of refried beans then place 3-4 tablespoon of the beef. 2 tablespoons of shredded cheese. Roll the tortilla up and place in a baking dish. Top each burrito with 3 tablespoons of the sauce and sprinkle cheese
- Bake at 400 degrees for 10 -12 minutes or until cheese is bubbly. Top with your favorite toppings.