Burritos Rancheros Recipe
Recipe
Ingredients
1 3-4 lb beef chuck roast
2 tbsp chili powder
1 tsp oregano
1/4 tsp ground cumin
2 garlic cloves, crushed through a press
1 anaheim chile or
1 other semi-hot green chile, seeded and chopped
2 medium onions, chopped
28 oz can cut-up peeled tomatoes, undrained
30 oz can chili beans, drained
2 1/2 to 3 t. quick-mixing flour
3 tbsp ; cold water
6 flour tortillas, warmed
1 cup cheddar cheese (4 oz), shredded
1 guacamole supreme
3/4 cup sour cream
GUACAMOLE SUPREME
2 large ripe avocados
1/2 tsp seasoned salt
1 garlic clove, minced
1 tsp fresh cilantro (optional)
2 tbsp fresh lime juice
Recipe
Preparation
In a 6-quart Dutch oven, brown beef on both sides over high heat. Add
chili powder, oregano, cumin, garlic, chile, and onions. Stir in
tomatoes with their liquid. Heat to boiling; reduce heat to low and
cook 2-1/2 to 3 hours, or until meat falls apart. Remove meat from
cooking liquid and let stand until cool enough to handle easily.
Add beans. Blend together flour and cold water and stir into liquid
in pot. Heat to boiling, stirring. Reduce heat to low and simmer 5
minutes. Spoon some of meat and bean mixture down center of each
tortilla. Fold in ends and roll up. Place seam side down on a plate
and top with more hot meat mixture. Top with cheese, Guacamole
Supreme, and sour cream.
GUACAMOLE SUPREME: Mash avocados with a fork. Blend in seasoned salt,
garlic, fresh cilantro if used, and 2 tablespoons fresh lime juice.
Source: 365 Easy One-Dish Meals by Natalie Haughton
Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
Servings:
6
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