How to make the BEST Colorado Burrito | Chile Con Carne | Beef Stew

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Remove all the seeds from the cascabel chilis.

Boil about 2 cups of water and add the chili pods, boiling until soft.

Slice the onion and set aside.

Cut the chuck roast into small bite-sized pieces.

Season the meat with chopped garlic and salt.

Check on the chilies after 20 minutes of boiling, then remove them and place them into a blender.

Add about 1 cup of water to the blender with the chilies and blend until smooth.

Strain the blended chili mixture to achieve a smooth consistency.

In a medium hot pan, add oil and then the seasoned meat.

After the meat comes to a boil, let it sear before mixing.

After five minutes, mix the meat again.

Add the sliced onions and 1 cup of water to rehydrate the meat.

Add black pepper and chicken bouillon, breaking it up and mixing it in.

Add another cup of water to ensure the meat is tender.

Crush the oregano in your hands before adding it to the pot.

Let the mixture simmer for about five minutes before adding the chili sauce.

After 15 minutes, add the strained chili sauce to the meat and let it simmer on low until thick and tender.

To assemble the burrito, take a tortilla and add some meat and cheese in the middle, then roll it up.

Pour some of the chili sauce on top of the rolled burrito and add more cheese.

Place the burrito in the oven under the broiler for about 20 seconds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens