1/3 Photos of Beef Wet Burritos Hacienda-Style!
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! :)
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Units: US | Metric
- 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) packets lawry'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 tomato
- 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
- 1Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
- 2Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
- 3When hot, place roast in carefully.
- 4Brown 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! ;).
- 5Add beef broth and turn heat down to medium.
- 6Place on top securely, place on regulator.
- 7Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
- 8Adjust 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.).
- 9When regulator starts to rock, set timer for 50 minutes.
- 10After 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.
- 11Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
- 12Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
- 13Put beef back into pot and add broth.
- 14Shred beef with 2 forks.
- 15Add 1 cup water, taco seasoning packets, hot sauce and butter.
- 16Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
- 17Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
- 18THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
- 19Place 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.).
- 20Top with a nice amount of shredded lettuce keeping it all in the center straight across.
- 21Pile each (on top of lettuce), with the shredded beef mixture.
- 22Fold 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! :).
- 23Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
- 24In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
- 25Pour evenly over burritos.
- 26Totally 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"! :).
- 27Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
- 28Plate using large spatula! Use 2 if needed!
- 29Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
- 30I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
- 31*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.
- 32ENJOY! Ole! :).
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Nutritional Facts for Beef Wet Burritos Hacienda-Style!
Serving Size: 1 (608 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1620.2
- Calories from Fat 988
- Total Fat 109.8 g
- Saturated Fat 51.5 g
- Cholesterol 297.9 mg
- Sodium 2633.7 mg
- Total Carbohydrate 63.3 g
- Dietary Fiber 4.0 g
- Sugars 3.4 g
- Protein 91.6 g
The following items or measurements are not included: