Shredded Beef Burritos

One of Steve's favorite meals is Shredded Beef Burritos Enchilada Style.  I have been making it for him ever since we were first married.  I used to work for a Mexican Food restaurant where one of their specialties was a Machaca Burro (Burrito), and it was a favorite of ours, so I learned how to make it.  I thought it would be a good recipe for Father's Day, and made it while my Dad was here as a sort of pre- Father's Day meal for him and Steve.  My husband is a beef lover, and this one is a great satisfier for a hungry man that wants some beef.   For a big crowd, or a large family meal, I often serve it together with a Chili Relleno Casserole.

For this recipe, I start with a large beef roast  so that I can make a roast beef meal for dinner one night and with the left overs, I shred the meat and make my burritos; or I make it all into

burritos and freeze a large portion of the burritos for ready to eat meals.  This recipe I am using a roast that weighs about 5-6 pounds.  Of course you can cut all the ingredients in half and still have 1 nice family sized meal.

Shredded Beef  for Burritos

1 large beef roast about  5-6 lbs .  I usually use chuck roast because it shreds so nicely, but any roast will do.

Oil or fat for browning (about 2 Tb)

1 medium onion chopped
2 cloves garlic crushed

2 tsps real salt, sea salt, or Himilayan salt (My favorite is the Himilayan)
1 tsp pepper,
1 tsp garlic powder
1 tsp onion powder or to taste

2 Cups Water

Brown the roast in oil, turning until all sides are nicely browned.  Add onions, and brown them lightly as well.  Transfer to a large crockpot or if you will be cooking your roast in the oven, brown your meat in your roasting pot and add remaining ingredients. Roast at 300 degrees 3-4 hours.  Begin to check them in about 3 hours to see if the meat begins to shred easily when pulled with a fork.

For the crockpot, add the browned roast and onions, the seasoning and water, to the pot.  Set temperature on low and cook 7-9 hours, crockpots are all a little different.  When the meat is falling apart its ready.

Homemade Enchilada Sauce
Note: I always use left over gravy as a base ingredient for the enchilada sauce, because essentially enchilada sauce is nothing but a spicy gravy.  Also, you can season your roast with some of these enchilada sauce seasonings if you don't want to eat it as a roast first.  Doing so will add to the flavor.  I have often cooked the roast with  several teaspoons of chili powder, cumin and oregano added.  Do it the way it suites you.

4 cups of gravy from your roast (use the broth and drippings from the roast),
or 4 cups of broth (chicken or beef are both wonderful; thickened with 2 Tb of Cornstarch or 4 Tb Flour)
1 cup tomato sauce
1/4 cup chili powder
1/4 cup cumin powder
2 tsp dried oregano crushed
salt and pepper to taste

Burritos
Shredded Beef from recipe above.
20-25  Tortilla's  (I like organic white or whole wheat tortillas), amount will vary with each roast.
4-5 cups shredded cheddar  or Montery Jack cheese
2 cups chopped green chills
Enchilada sauce

For the sauce and burritos

 Put into a medium sized sauce pan add seasonings, tomato sauce, gravy (or broth thickened with cornstarch).  Feel free to add more broth or water if you wish to thin the sauce a little.

Heat and stir.

Add a cup or two of the sauce to your shredded beef.  This will vary according to the size of your roast. 

Stir the enchilada sauce into the beef...until it is thoroughly mixed and flavorful.

  

Take a tortilla and lay it flat. It is important to warm your tortillas so that they are pliable.  

Place a few tablespoons of beef on top.

Add a little (or a lot) of the green chili and cheese to each burrito.

Fold your sides in.

Roll the bottom over the top.

Roll completely over.

Place as many as you want to make for dinner into a pan, and then brush with a little olive oil.

Put the rest in a ziplock bag for the freezer.  You can eat them without sauce for lunch, or take them out and put them in a pan and cover with the extra sauce (which can also be frozen and ready for the next meal.   I do this with my left over sauce).

I like to bake mine a little until they get slightly crispy... but you don't have to bake them first... you could sauce them first; I have done it and like it both ways.

Pour enchilada sauce over them.

Cover well with sauce.

Add cheese.

Bake @ 350 degrees until melty and bubbly:approximately  30 minutes.

Dish up and garnish with lettuce and sour cream.

Dig in and enjoy.

Happy Father's Day to all the great Dads out there, and have a great week everyone.