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The Burro is the staple of Mexican and Southwestern cuisine... and many people think of the Burro, or Burrito, when they think Mexican Food.

Easy to make, just fill and roll the tortilla, the Burro can be made in several varieties, but the most requested in the southwest is the Green Chile Burro.

Some peole like it hoe, but some like it really hot!

Tortillas can often be hard to find, but a good supermarket with an ethnic aisle will help you out.

The most important part of making the filling for a green chile burro is the meat. You should look for a roast, rump or chuck, with a minimum of fat, and it is recommended you slow cook it in a crock pot, not roast it in an oven.

Ingredients:

1 3lb or above roast
2 taplespoons flour
1 bayleaf
1/4 teaspoon pepper
1/8 teaspoon cumin
1 teaspoon chopped onion or onion flakes
1/4 teaspoon garlic powder
1 can of drained tomatoes
1/2 teaspoon of bell pepper (optional)
2 cups of broth from meat
1 teaspoon of onion powder

In a crock pot, place roast, bayleaf, cumin, garlic, pepper, and onion with just enough water to cover the roast. You will get a robust, flavorful roast adding the bayleaf, and the remaining broth can be used for a soup stock or au jus for roast beef sandwiches.

When the beef is done, place into a bowl and shred into fine strips (it should shred easily).

In a 9" skillet, add the meat, sprinkle in onion powder and bell pepper.

Add the remaining broth to the meat, and let simmer over low heat.

In a saute' pan, pour 2 tablespoons oil and heat.

When hot, sprinkle 2 tablespoons of flour and "fry" the flour, stirring rapidly to make a paste. Pour in 1/4 to 1/2 cup of broth, a little at a time, stirring and letting the "paste" become a thick gravey.

Add the gravy to the meat, stirring... and allow to simmer for 20 minutes.

When steaming hot, warm a tortilla over the hob of the stove on a medium low flame, moving it around and flipping as it warms (do not allow to crisp). Tortilla should be flexible.

Place approximately 2 tablespoons of the filling off center slightly on the tortilla, and vertical to you.

Fold the left side of the tortilla to the middle, leaving a little room to let filling expand. Fold the bottom upward, to the meat level, then roll the left side toward the right.