SHREDDED BEEF CHRISTMAS BURRITOS: Smothered in Red and Green New Mexico Chile

beef chuck roast

🥗Healthier: lean ground beef

💰Cheaper: pork shoulder

Ground beef reduces fat content, while pork shoulder is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt cuts calories and adds protein, while cream cheese is often cheaper.

refried beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are lower in fat and canned beans save time.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is often less costly.

Cook 1.5 pounds of beef chuck in the air pressure mode of a Ninja Foodie for about 50 minutes after seasoning and searing in oil.

Clean and soak New Mexico red chili pods in boiling water for about 10 minutes.

Transfer rehydrated chili to a blender with 3 garlic cloves, 1 tablespoon of Mexican oregano, 1 tablespoon of cumin, and 1 teaspoon of salt; add enough chili water to cover half the ingredients and puree until smooth.

Heat a large skillet with oil and pour in the red chili sauce, stirring and bringing it to a boil before reducing to a low simmer for 15-20 minutes.

Chop 2 cups of roasted and peeled Hatch green chili and 1 Roma tomato; sauté 1/2 onion in a separate pan with 2 tablespoons of oil, then add 2 tablespoons of flour to create a roux.

Add chopped green chili, diced tomato, minced garlic, and a couple of cups of hot water to the pan; season with salt, pepper, cumin, and chicken bouillon, bringing to a boil and then simmering.

Heat tortillas on a skillet, add shredded beef and a generous helping of shredded cheese, fold sides inward, and roll into burritos.

Add a little oil to the skillet, place burritos seam-side down, and cook until golden brown while ensuring the cheese melts.

Top burritos with red and green chili sauce and more shredded cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens