In my home we call this Chile Verde Burritos because my mom found the recipe in the Bakersfield Californian (the big city newspaper in my small town) and that is what it was called. I later found out that true Chile Verde is made with pork and has no tomatoes, only green tomatillo sauce. This is similar to Chile Colorado (which is beef with tomatoes) but it doesn’t really have a red sauce in the same way. So, I’m calling it Beef Burritos. Click through for the full recipe.
If you are in a hurry you can skip the browning but it will not have the same rich flavor. This is an easy recipe to adapt to a slow cooker (use less liquid – again better if you brown it in a skillet first and add the liquid to capture all the bits in the bottom of the pan then dump it in the crock pot). This is also a recipe that doesn’t require exact measuring. You can add a little more or less of most ingredients. But don’t add too much liquid, the finished product will be too soupy.
The left-overs taste amazing so make more than you think you need. It is also very good warmed and placed on top of a salad. Reminds me of the Barbacoa meat at Chipotle (that is my favorite to have there, on the salad).
3 lbs chuck roast, cut in cubes
1 large onion, chopped
1-2 garlic cloves, chopped or crushed
2 beef bouillon cubes dissolved in 1 cup hot water (canned beef broth will work in a pinch but bouillon is saltier)
1 or 2 7oz can mild diced green chiles
1 15oz can chopped tomatoes, with green chiles (or without)
2-4 hot peppers (jalapenos, serranos, etc), diced (optional) – also dried chile flakes can be substituted
Large flour tortillas, grated cheese, sour cream, avocado slices or guacamole, extra hot sauce or salsa and anything else you like on your burritos. Or as I said put it on top of a salad with the ingredients of your choice.
Sprinkle beef cubes with salt and pepper. Dust with flour (optional but it helps thicken the sauce later). Brown in a small amount of canola oil in a heavy bottom large pan (dutch oven) or skillet (if you plan to put it in a slow cooker). Cook a single layer at a time turning only after each piece is browned. Remove to bowl and set aside.
*If you are using a slow cooker see notes below at this point.
Add a little more oil and cook onion and garlic until translucent. Return beef to pan and add the rest of the ingredients (up to tortillas and condiments of course). Bring to a full boil stirring to remove bits on the bottom. Reduce heat, cover and simmer for at least 2 hours, longer if you have time – up to 5 hours. Check to make sure liquid doesn’t evaperate too much and stir occasionally. Toward the end remove lid and turn up heat to thicken if necessary (watch closely if you turn it up, it can scorch).
Use a slotted spoon to prevent soggy burritos. Serve with warmed tortillas or on salad with preferred condiments. It is great left over and freezes well after cooling.
*If you are using a slow cooker, place beef in the ceramic pot while you cook onions. Add enough of the liquid to dislodge the crusty bits from the bottom of the pan and pour over meat in crock pot. Add the remaining ingredients, stir, cover and cook on high for 2-4 hours or on low 6-7 hours. If it is too soupy at the end of the day remove lid and cook on high so that some of the liquid will evaperate or just serve with a slotted spoon:)