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Great recipe for Brad's reverse chili Colorado burritos. I call this a reverse burrito because it is just black beans and Mexican rice inside. And then smothered with all the goodies.
To begin with this recipe, we have to prepare a few components. You can have brad's reverse chili colorado burritos using 24 ingredients and 4 steps. Here is how you cook it.
Active ingredients of Brad's reverse chili Colorado burritos:
- Take For the chile Colorado
- Make ready 3 lbs beef stew meat
- Take 1 1/3 cups flour
- Prepare 2/3 cup corn flour
- Make ready 1/2 tsp each salt, pepper, cumin, chili powder,
- Take For the chili Colorado sauce
- Prepare 2 (29 oz) cans red enchilada sauce
- Prepare 1/2 tsp each salt, pepper, cumin, chili powder,
- Prepare 1 small can green chiles
- Make ready 2 tbs minced garlic
- Make ready 2-3 tsp granulated beef bouillon
- Get Pinch cinnamon
- Prepare 1/4 cup chopped cilantro
- Make ready 1/2 onion, chopped
- Take Toppings and filling
- Prepare Prepared black beans
- Make ready Prepared Mexican rice
- Take 10 inch tortillas
- Make ready Chopped cilantro
- Prepare Avocado
- Take Shredded pepper jack
- Take Chopped onion
- Get Sour cream
- Prepare Lime wedges
My DH taught me how to make Chili Verde (one of his favorites), but over time, we both thought the recipe was kinda blah. So I looked up recipes here on Zaar, and in various cookbooks, and the result is what I'm posting. It's sort of a combination of Chili Verde and Salsa Verde recipes. If you wanted to have a green chili stew, just cut up a couple of potatoes, and double the tomatoes.
How to Process To Make Brad's reverse chili Colorado burritos:
- Combine the 2 flours and spices for the Colorado in a large ziplock bag. Shake well to mix.
- 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.
- 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.
- 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.
Be the first to review this recipe. I am the type of cook that doesn't normally measure ingredients, so take these with a grain of salt. The ingredients go great together though. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes Chili Colorado. What is Chili Colorado, you ask?
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