My family called these Chili Verde Burritos but classic Chili Verde is made with pork not beef and has dominate green sauce and this recipes uses tomatoes along with diced green chilis. But it’s delicious no matter what you call it.
2 lbs chuck roast, cut into cubes, sprinkled with salt and pepper and dusted on all sides with flour. Set aside.
2 beef bouillon cubes dissolved in 2 cups of boiling hot water.
1 small can (or more – I use at least one large) Ortega (or equivalent) diced mild green chilis.
2-4 diced jalapeno chili peppers (or part of a small can hot peppers)…to taste
1 large onion, diced or rough chopped (your preference)
1 clove of garlic, crushed or chopped
1 15 oz can stewed tomatoes (or Mexican stewed tomatoes with mild green chilis added)
Extra large flour tortillas (easier for making burritos), grated cheese (cheddar or a Mexican mix), sour cream, hot sauce and any other desired condiments.
In a large dutch oven or soup pot, pour enough vegetable oil to cover the bottom and brown cubes of beef over medium high heat to get color and flavor on the outside of each piece (work in small batches removing as they are brown and add more oil if needed.) This step builds incredible flavor, don’t rush, burn or skip this step.
After it’s all brown, place back in pot and add all the other ingredients and bring to a boil, scraping up the browned bits on the bottom of the pan. Reduce heat and simmer (uncovered) for 2 hours or more, until the meat is very tender.
Serve in warmed tortillas and with sprinkle cheese and other desired condiments like sour cream or extra hot sauce.
This recipe works wonderfully in a pressure cooker. Follow manufacturer’s directions. It also works in a slow cooker but reduce the amount of water (by about half – you can add more later if you need to) and be sure to brown the beef in a large skillet before adding to slow cooker (scrap bits from skillet with the hot water and bouillon and add to slow cooker).
TJ Talks 