and this week, i'm making it again it was so good!
smothered chilli colorado burritos
this is the tweaked version, as i never do make anything exactly to the recipe
and i am always making some part of it vegetarian/gluten free somehow
but here is the link to the original, by chef in training
hers is in american measurements, mine is in british
chef in training is great, she has loads of amazing recipes!
and she lets her husband blog, which gives her another 5 points in my book
now on to the recipe!
ingredients:
- 680g stew meat
- 1 jar of enchilada sauce (the big one!)
- 2 vegetable stock cubes
- 2 tins of refried beans
- 5-7 burrito size tortillas
- 8oz shredded cheese
instructions:
- put beef pieces into stew pot, top with crushed stock cubes and 3/4 of enchilada sauce
- cook at 150 degrees for 2-3 hours, or until meat is very tender
- beef is done when flakes off when stirred
- warm the beans
- smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about 4oz of beef, give or take, and roll into a burrito
- place burritos into a greased 9x13 baking pan until it fills the pan
- pour the extra enchilada sauce over the top of the burritos
- sprinkle cheese on top
- put them under the grill for a few minutes to melt the cheese then serve
- this recipe makes about 5-7 burritos depending on how big you make them
vegetarian gluten free ideas:
- use quorn mince/chicken cooked on the hob in the enchilada sauce, and follow the rest of the recipe as normal
- if like me, you can't find any gluten free tortillas, you need a back up plan
- make a pot of wholegrain/brown rice and top with the extra beans, sauce and cheese
- i also used salsa as a bit of topping, as i like things to be a bit chunky!
- can also serve tortilla chips covered in the beans, sauce and cheese, a-la nacho style
- i have also been given a tortilla recipe, which i plan on trying out with the gluten free flour as soon as i get a chance!
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