Green Chili Burros – RECIPES AND IDEAS

Introducing Green Chili Burros, a hearty and flavorful dish that celebrates the rich flavors of slow-cooked beef with green chilies. Tender cross rib beef roast is transformed in a crock pot into succulent shreds, infused with the warmth of garlic, cumin, and a hint of spice.

Combined with a savory gravy made from sautéed onions, green chilies, and pan drippings, this dish promises a comforting meal. Perfectly paired with tortillas and your choice of toppings, it’s a satisfying choice for any mealtime, offering a blend of Tex-Mex flair and homemade comfort.

How to make Green Chili Burros

Ingredients

3 to 4 lbs Cross Rib Beef Roast

3 cans (4 ounces, each) diced Green Chilies

3 to 4 tablespoons All-Purpose Flour

1 small White or Yellow Onion chopped

2 tablespoons Vegetable Oil

1 teaspoon Garlic Powder

1 teaspoon Cumin

Salt & Pepper to taste

Instructions

Step 1:

Cook the roast in a crock pot on low heat for 8 to 10 hours, or until it falls apart.

Take roast out of crock pot and shred.

Set aside.

Step 2:

Remove the fat from the drippings and set drippings aside.

Step 3:

In a large skillet, saute the onion in the oil until onion turns translucent.

Then add green chilies and the drippings.

Stir in the flour and whisk to create a gravy.

Add in the seasonings.

Add salt & pepper to your desired taste.

Step 4:

Put the roast back into the crock pot, and then stir in gravy.

Put lid back on and let heat for 10 to 15 minutes.

Serve in tortillas with your favorite ‘taco’ toppings. (Salsa, Sour Cream, Cheese, Etc.)

Notes:

Choosing the Beef Roast:

Cut of Meat: Cross Rib Beef Roast is ideal for slow cooking as it becomes tender and shreds easily after long hours in the crock pot.

Cooking Time: Plan for 8 to 10 hours on low heat to ensure the roast becomes tender enough to shred effortlessly.

Preparing the Beef:

Shredding: Once cooked, remove the roast from the crock pot and shred it using forks. Discard any large pieces of fat or connective tissue.

Creating the Gravy:

Sauteing Onions: Cooking the onions until translucent in vegetable oil adds a sweet and savory base to the gravy.

Adding Green Chilies: Incorporating diced green chilies into the sautéed onions provides a mild heat and distinctive flavor.

Making the Roux: Whisking in flour with the pan drippings creates a thickened gravy that coats the shredded beef, enhancing its flavor and texture.

Seasoning: Stir in garlic powder, cumin, salt, and pepper to taste. Adjust seasoning based on personal preference for spiciness and flavor.

Combining and Serving:

Reintroducing Beef: Return the shredded beef to the crock pot and pour in the prepared gravy, ensuring even distribution and thorough heating.

Final Heating: Allow the mixture to heat through for 10 to 15 minutes with the lid on, allowing the flavors to meld.

Serving Suggestions: Serve the flavorful beef and gravy mixture in tortillas, providing flexibility for individual preferences with toppings like salsa, sour cream, cheese, or additional fresh vegetables.

Storage and Reheating:

Leftovers: Store any leftover Green Chili Burros in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to maintain moisture.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1