Beef And Bean Burritos With Green Chiles

I have been craving for a beef and bean burrito that tastes like what I had been buying at a gas station on the way to work many years ago.  I did not pay any attention to the brand of that burrito that I don’t remember it at all. All I remember was it was in a plastic green package labeled “Beef, Bean with Green Chiles Burrito”. 

I had moved from that area where I used to buy them.  I have been to other stores and almost every time I bought gas I would go to the cooler section and looked for the familiar package of that burrito but I have not found them.  I have bought some that looked similar, but so far I have not had any luck finding anything close to it in taste even from the frozen section of the grocery stores. So, I tried to copy the taste and this is what I came up with.

To make the shredded beef:

• 1 to 1 1/2 lbs. Sirloin Top Steak 1” thick or chuck roast
• 1 package Taco Seasoning
• 1 – 7 oz. Chopped Green Chiles (I used mild) optional
• 1 medium onion, diced
• ½ Bell Pepper, diced
• 1 can beef broth
• 1 tsp. garlic powder
• 1 TBS white vinegar or 1 TBS. Worcestershire Sauce

You can omit the green chiles to make a regular beef burritos.

Brown the beef on all sides in a hot skillet with scant oil.  Transfer to a pot for slow cooking and add all the above ingredients.  Slow cook for 5 hours or until the beef is very tender and almost falls apart.

Remove the beef from the pot reserving the liquid and shred the beef with two forks then set aside.

Heat a tablespoon oil in a skillet. Use a slotted spoon to strain the chiles and onions from the liquid and put them in the hot skillet. Cook, pressing and stirring until almost dry. Add the shredded beef. Continue stirring and cook for a few minutes. Add the liquid and cook stirring occasionally until almost dry. Taste and adjust the seasonings to your taste. Turn the heat off and make your burritos.

To make the burritos you will need:

Shredded Monterey jack cheese or Mexican blend cheese

• 1 can Refried Beans
• 1 package Burrito size Flour Tortillas 10 or 12
• Shredded beef that you just made

Put a tablespoon or two of the refried beans on a warmed tortilla then add a tablespoon or two of the beef.  Add a handful of the cheese then wrap the tortilla to make a large burrito. 

You can serve them warm right then or you can wrap each in plastic wrap, freeze or keep in the fridge for later. 

You can also bake them in the oven until the cheeses are melted before serving.

Fry the burritos to serve them as chimichangas.

To heat, remove the plastic wrap and put in a microwaveable dish, cover with paper towel and heat in the microwave. 

You can serve them with sour cream and/or guacamole on the top, and chopped fresh tomatoes or pico de gallo.  Serve with salsa or green salsa on the side and also chopped or sliced pickled jalapenos.  Garnish with cilantro leaves on the top if desired.

Success!

If you have leftovers from let’s say pot roast, you can convert it to this dish. I made one like it and we had a totally different dish and nothing was wasted.