Chile Colorado Burritos

Chile Colorado Burritos
Who doesn’t love a burrito?? Small, big, really big, to huge! I went to a restaurant in East L.A. once, named “El Tepeyac,” where their claim to fame was (and is) their 7-pound burrito!! It took five of us, and we still had leftovers for two more people. Amazing! When I lived in California, you could find flour tortillas, as big as 18 inches wide, specifically made for burritos. Now that I live in Central New York, I am lucky to find a 10-inch tortilla, ha ha… but it works. The filling for these burritos is a somewhat shorter version of my mom’s chile colorado with potatoes. I often wondered why she added potatoes, then I realized she had 8 kids, and it all made sense. The great thing about preparing burritos is that the combinations for fillings are endless… Have fun!

Ingredients:

2 pounds pork, boneless western-style ribs
1 small white onion, diced
4 cloves garlic, minced
3 white, yellow or red potatoes, diced
6 chile ancho
1 cup tomato sauce
3 tablespoons mild chili powder
Cumin
Smoked paprika
Garlic powder
Oregano
Salt and pepper
3 cups chicken broth
6 10-inch flour tortillas
Grapeseed or olive oil

When filling your burritos, use a slotted spoon when adding the chile colorado, this way you will have the sauce left to top your burritos. I also like to add whole pinto beans, queso fresco and salsa; just make sure you don’t overstuff it.

When filling your burritos, use a slotted spoon when adding the chile colorado, this way you will have the sauce left to top your burritos. I also like to add whole pinto beans, queso fresco and salsa; just make sure you don’t overstuff it.

 

Yields 6 medium burritos

Directions:

1. Slice the pork into 1-inch pieces and season lightly with salt, pepper, cumin, paprika, garlic powder, and oregano. Set aside. Remove the stems and seeds from the chile ancho and transfer to a microwave-safe glass dish. Cover with water and microwave for 6 to 8 minutes. Remove from microwave, cover and let cool slightly.

2. In a heavy skillet, add 3 tablespoons of oil and heat to medium/high heat. After a few minutes, add the pork and cook until you get a nice sear on the meat. Stir often, cooking for about 10 minutes. While the pork is cooking, drain the liquid from the chile ancho and transfer to the blender. Add 1 cup of broth, tomato sauce, pinch of salt and pepper, blend until smooth, then set aside.

3. Add the onions and garlic to the pork and cook for another 2 minutes. Add the chile sauce from the blender to the pork and remaining chicken broth, stir well to combine. Reduce heat and taste for salt. Add the chile powder, another teaspoon of cumin, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon of oregano. This will help flavor the sauce and it cooks down and reduces. If sauce becomes too thick, add a little more broth.

4. In a large nonstick skillet, heat about 4 tablespoons of oil to medium heat. After a few minutes, add the diced potatoes and spread out evenly. Cover the skillet with a piece of foil paper, this will help the potatoes steam and cook quicker while they brown at the same time. Turn the potatoes 2 or 3 times to brown most sides, after about 15 minutes, test potato to see if they are soft to the bite. When ready, drain onto plate lined with paper towels.

5. The cooking time on the pork varies, but most times it takes about 2 hours for the meat to become tender. Towards the last 15 minutes of cooking time, fold in the potatoes and heat until warmed. To assemble burritos, warm the tortillas on a hot griddle and using a slotted spoon, add some pork, beans (of your choice), cheese and salsa. I like to reserve the cold fillings and top my burrito with them, so it stays nice and warm on the inside. Take some of the sauce from the pork and ladle it over the burrito before serving, top with guacamole and crema. 

Chile Colorado Burritos

 

View Comments

RecommendedView All