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Do not stress! On this web site we provide complete details concerning food preparation recipes. So for those of you that can’t cook, you can attempt complying with the guidelines in this post. The dish we are speaking about right now is just how to create Chili Colorado Smothered Burritos (Red Sauce Version). Certainly, utilizing the best recipes.
Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chili colorado smothered burritos (red sauce version). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Chili Colorado Smothered Burritos (Red Sauce Version) is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Chili Colorado Smothered Burritos (Red Sauce Version) is something which I have loved my entire life. They’re fine and they look fantastic.
Pressure Cooker / Instant Pot Chili Colorado Burritos are smothered in red enchilada sauce and melted cheese for an easy Mexican dinner. This Instant Pot Chili Colorado features fork-tender chunks of spicy beef in a flour tortilla smothered with enchilada sauce and melty, gooey cheese. Spicy red sauce (also known as chili Colorado) and shredded cheddar cheese are smothered over beef burritos, creating a delicious meal your family will love!
To get started with this recipe, we have to first prepare a few ingredients. You can have chili colorado smothered burritos (red sauce version) using 14 ingredients and 11 steps. Here is how you cook it.
Preparation To Make of Chili Colorado Smothered Burritos (Red Sauce Version):
- Make ready (2) Lbs steak meat, cubed
- Prepare (3) Tbsp oil
- Prepare (1) Can diced green chillies
- Prepare (1) Anaheim pepper, diced
- Take (1) Can black beans
- Get (2) Garlic cloves, chopped
- Get (1 1/2) Tsp onion powder
- Get (3) Tbsp Adobo sauce
- Prepare (1) Tsp cummin
- Prepare (1) Tsp salt
- Get (4) Burrito sized tortillas
- Take (2) Cup grated cheese
- Make ready (2) 10 oz Cans enchilada sauce
- Take (1/3) Cup water
The next night we ate the leftover burritos with pico de gallo, sour cream and taco sauce on top. Breakfast burritos, bean burritos, wraps that pass themselves off as burritos, burritos stuffed with your favorite taco fillings-I love them all! I'm not sure I love photographing them though, haha. Well today I'm sharing a recipe for the kind of burrito I grew up eating, a vegan smothered burrito!
How to Process To Make Chili Colorado Smothered Burritos (Red Sauce Version):
- In a large skillet heat oil. Fry cubed steak until brown and cooked.
- Add green chillies, Anaheim pepper, Garlic, onion powder, Adobo sauce, cummin, Salt, enchilada sauce and the water.
- Lower heat, cover and simmer 45 minutes.
- Lightly oil large baking dish.
- Remove 1 cup of the sauce and set aside.
- Warm the tortillas, set aside.
- Cover bottom of the baking dish lightly with about 4 Tbsp of the sauce mixture.
- Assemble the 4 Burritos in baking dish. 1/4 of the steak mixture in each burrito along with 1/4 can black beans, 1/4 Cup of the cheese. Once assembled spread remaining sauce over the top of the Burritos and garnish with the remaining cheese.
- In a 375 degrees Fahrenheit pre heated oven, bake burritos for 25 minutes.
- Remove from oven and let rest 10 minutes.
- Serve hot with sour cream or your favorite garnishment and Enjoy!
Pour some of extra sauce over the tops of the burritos to smother them. Smothered Burritos with Red Sauce and Queso. Repeat process with additional flour tortillas. CREAMY CHILI COLORADO BURRITOS — Traditional chili Colorado gets a creamy twist in this tasty, slow cooked beef burrito recipe. But obviously, these burritos also get their name from the fact that the beef filling is colored red, thanks to red enchilada sauce.
If you have exercised making the dish above, do not forget to share it with your close friends or family. The dish over has shown scrumptious, provided you follow the standards well. Delighted practicing.
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