Saturday, November 26, 2016

Smothered Southwestern Beef Burritos - Spicy!


For the beef:

  • 3.5+ pound chunk of beef (chuck, tip, shoulder, rump - anything that will shred/fall apart)
  • 1 large onion, diced
  • 1 6 oz. can of tomato paste
  • 2 cups of beef stock
  • 1 tbsp brown sugar
  • 2 tbsp Mexican chile powder
  • 1.5 tbsp cumin
  • 2 tbsp corn starch
  • 2 tsp oregano
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ancho chile powder
  • 5 cloves of garlic, minced
For the gravy:
  • 4 tbsp butter
  • 4 tbsp flour
  • 2 cups beef stock
  • 1 can of plain tomato sauce
  • 3.5 tablespoons of special seasoning mix (recipe directly below)
For the "Special Seasoning Mix": 
  • 3.5 tbsp of Mexican chili powder
  • 2 tsp of cumin
  • 2 tsp onion powder
  • 2 tsp of oregano
  • 1 tsp of garlic powder
  • 1 tsp salt
  • 1 tsp chipotle chile powder
  • 1/2 tsp black pepper
For dinner assembly: 
  • Flour tortillas
  • Iceberg lettuce shreds
  • Fresh grated cheddar
  • Fresh jalapeno, sliced
  • Spanish rice (I used a boxed rice and added canned tomato)
  • Refried beans
  • Sour cream
  • Hot sauce, for added heat

Beef: PART 1-
  1. Rinse the beef, trim off fat, and cut into 1.5 to 2 inch cubes. Place into crockpot. We used Sirloin Tip because that's the only thing the store had that day...if you're not sure what to do, talk to the butcher. 
  2. Dice 1 onion, add to the crockpot.
  3. Mix together the remaining ingredients (tomato paste, beef stock, garlic, brown sugar, cumin, chile powder, corn starch, oregano, cayenne, ancho chile powder), and pour into crock pot. 
  4. Set the crockpot on HIGH for 5 hours. 
For the gravy-
  1. Melt the butter in a medium saucepan.
  2. Add flour, a little bit at a time, while whisking. Cook the flour/butter until smooth and lightly golden brown. 
  3. Continue whisking and slowly add the beef stock, tomato sauce and spice blend. 
  4. Simmer for 15 minutes, stirring occasionally. If too thick, add some water. 
Beef: PART 2- 
  1. After the beef has cooked for 4 hours, uncover the crockpot, give it a stir and allow the beef to cook the last hour uncovered. 
  2. Add the remaining "Special seasoning mix" along with1 tsp salt..... Taste testing is necessary during this step. 
  3. Once you're ready to serve dinner, using a slotted spoon, fish out the beef/onion, and roughly shred the beef on a separate dish. Make sure to leave it chunky, you don't want this beef to be a mushy shred-fest in your burrito. 
  4. Remove the remaining sauce from the crockpot and set aside. (I used this sauce when packaging up leftover beef (poured it over top). 
  5. Once you're done shredding, place the beef/onion mixture back into the crockpot and set it on LOW. Add more of the sauce if want the beef wet, but not swimming in the sauce. 
  1. Heat the tortilla on a warmed pan/skillet. 
  2. Spread refried beans on the tortilla.
  3. Add beef and roll it up. 
  4. Pour the gravy over the entire burrito and sprinkle with grated cheddar.
  5. Serve with Spanish rice (on the side) and a bed of iceberg lettuce shreds (on the side) topped with tomato, cheese and jalapeno. 

***This is a modified recipe from a few recipes I found online...

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