There is a fantastic Mexican restaurant nearby called the "Hacienda", and they are FAMOUS for their "wet burritos". (Which basically means they are SMOTHERED in cheese!!!! LOL!!) They are WONDERFUL!! Here is my very own version of them! (These are big, but that's the way they serve them at the restaurant.) Don't let the lengthy directions fool you!!! They are EASY to make!!!! Hope you try them! :)
- 1 (3 lb) chuck roast, trim outer fat
- 1⁄2 teaspoon seasoning salt (I use Johnnie's)
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon chili powder
- 3 tablespoons vegetable oil, more if needed
- 1 (14 ounce) can beef broth
- 2 (1 ounce) packetslawry's taco seasoning mix
- 1 teaspoon Frank's red hot sauce
- 1 tablespoon butter
- 6 -8 large flour tortillas, burrito-sized
- refried beans
- thinly sliced tomatoes
- shredded lettuce
- 1 (32 ounce) package colby-monterey jack cheese, shredded
- sour cream
- jalapeno, rings (optional)
- salsa (optional)
- black olives (optional)
- 3 cups prepared spicy enchilada sauce
- 1 cup prepared beef gravy
- Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
- Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
- When hot, place roast in carefully.
- Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
- Add beef broth and turn heat down to medium.
- Place on top securely, place on regulator.
- Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
- Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
- When regulator starts to rock, set timer for 50 minutes.
- After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
- Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
- Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
- Put beef back into pot and add broth.
- Shred beef with 2 forks.
- Add 1 cup water, taco seasoning packets, hot sauce and butter.
- Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
- Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
- THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
- Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
- Top with a nice amount of shredded lettuce keeping it all in the center straight across.
- Pile each (on top of lettuce), with the shredded beef mixture.
- Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
- Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
- In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
- Pour evenly over burritos.
- Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
- Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
- Plate using large spatula! Use 2 if needed!
- Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
- I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
- *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
- ENJOY! Ole! :).
This is restaurant quality w/out breaking the bank! I used 2.5 lbs of chuck steaks (I just like the consistency better since chuck roast seems more stringy). I cut some of the fat off first, browned it in the seasonings, then stuck it in the crock pot for 6 hours. I shredded it on a plate to get rid of some more fat from the middle. I cut the ingredients in half, even though I used 2.5 lbs and it was perfect. Didn't want to use so much taco seasoning. Bought low-sodium beef broth & taco seasoning. I used 1 1/2 cups enchilada sauce & 1/2 cup gravy and it was perfect. It made 5 burritos, though it could have made 6. Next time I will put the lettuce & tomatoes on the outside, as I really prefer more of a crunch. The sauce is spectacular and who would have thought, so easy! Thanks!!! This is a keeper!
These are delicious! I made the whole recipe using rickoholic's suggestion by using a slow cooker. We froze half of the meat, and bought enough cheese to bake half. These are huge!! I am a really big eater and could only eat half a burrito. Next time I will freeze 3/4 of the meat and make them smaller. This recipe is so worth the effort. I made Mexican Rice Mexican Rice to go with it. Thanks Wildflour!
I used a leaner cut of meat and put into my crockpot...then simmered down the sauce after shredding it...turned out wonderful...great flavor, but sure does make a ton....