Beef Burritos
This recipe is the basis for a full "Tex-Mex" meal. It's great by itself, on the Enchilada Sauce, but you really should serve a salad with Lime Sour Cream, Rice and Beans, Salsa Fresca, and / or Refried Beans.If you do serve it as a full platter with all of the sides, you might want to use smaller tortillas for the Burritos. The full platter that I show in the picture was really too much for anyone to finish.
For the Pepper Mix, I like to use, Jalapenos (for front burn), Pablanos (mild green pepper flavor), Thai Bird's Beak (afterburn). The exact type doesn't matter though, as long as you've got some front and after burn to the chili.
- 1 1/2 Pounds Chorizo
- 4 Cups Enchilada Sauce, about
- 2 Pounds Ground Beef
- 2 Large Onions, chopped
- 8 Assorted Hot Peppers, chopped
- 1/4 Cup Butt Kickin' Blacken, Southwest Blend
- 2 Tablespoons Cumin
- 1 Pound Extra Sharp Cheddar Cheese, grated
- 1 Pound Monterey Jack Cheese, grated
- 8 Large Flour Tortillas
1. Simmer the Chorizo for about 30 minutes. Remove it from the water, let it cool, then slice into 1/4" rounds. Set aside.
2. While the Chorizo is boiling, make the Enchilada Sauce.
3. Brown the ground beef over high heat. When it's about 1/2 way done, add the sliced Chorizo. When these are well browned, remove to a bowl, with a slotted spoon.
4. Turn the heat to medium, add the onions and peppers, and cook, covered, until they're soft, about 10 minutes.
5. Remove any oil that's in the pot, turn it to high, then add the meat, blacken, and cumin, and enough Enchilada Sauce to make the mixture a little bit wet. Let this simmer, covered, over low heat, for about 30 minutes.
2. While the Chorizo is boiling, make the Enchilada Sauce.
3. Brown the ground beef over high heat. When it's about 1/2 way done, add the sliced Chorizo. When these are well browned, remove to a bowl, with a slotted spoon.
4. Turn the heat to medium, add the onions and peppers, and cook, covered, until they're soft, about 10 minutes.
5. Remove any oil that's in the pot, turn it to high, then add the meat, blacken, and cumin, and enough Enchilada Sauce to make the mixture a little bit wet. Let this simmer, covered, over low heat, for about 30 minutes.
6. To assemble:
Warm the tortillas in a medium hot fry pan for about 2 minutes per side, this will make them soft and easier to work with. Set them on a plate and add the beef mixture.
Warm the tortillas in a medium hot fry pan for about 2 minutes per side, this will make them soft and easier to work with. Set them on a plate and add the beef mixture.
7. Add some of both grated cheeses, then roll up.
8. Place the rolled burritos on a parchment lined sheet pan. Ladle a little Enchilada Sauce on top, then sprinkle a little bit of both cheeses over that.
Cook in a pre-heated, 350 degree oven for 10 - 15 minutes. When the cheese is melted, the rest will be hot.
Cook in a pre-heated, 350 degree oven for 10 - 15 minutes. When the cheese is melted, the rest will be hot.
9. To serve, Ladle some warm Enchilada Sauce on a plate, then carefully place the cooked Burrito on top.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Beef Burritos
Leftovers can easily be re-heated in either the Microwave, or 10 minutes in a 350 degree oven.
Enchilada Sauce
Lime Sour Cream
SouthWest Rice and Beans
