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Chile Colorado Burritos

Who doesn't love a burrito?? Small, big, really big, to huge! I went to a restaurant in East L.A. once, named "El Tepeyac", where their claim to fame was (and is) their 7-pound burrito!! It took five of us, and we still had leftovers for two more people. Amazing! When I lived in California, you could find flour tortillas, as big as 18 inches wide, specifically made for burritos. Now that I live in Central New York, I am lucky to find a 10-inch tortilla, ha ha... but it works. The filling for these burritos is a somewhat shorter version of my Mom's chile colorado with potatoes. I often wondered why she added potatoes, then I realized she had 8 kids, and it all made sense. The great thing about preparing burritos is that the combinations for fillings are endless... Have fun!

Ingredients:

2 pounds pork, boneless western-style ribs

1 small white onion, diced

4 cloves garlic, minced

3 white, yellow or red potatoes, diced

6 chile ancho

1 cup tomato sauce

3 tablespoons mild chili powder

Cumin

Smoked paprika

Garlic powder

Oregano

Salt and pepper

3 cups chicken broth

6 10-inch flour tortillas

Canola oil

When filling your burritos, use a slotted spoon when adding the chile colorado, this way you will have the sauce left to top your burritos. I also like to add whole pinto beans, queso fresco and salsa; just make sure you don't overstuff it.

Yields 6 medium burritos

Directions:

1. Slice the pork into 1-inch pieces and season lightly with salt, pepper, cumin, paprika, garlic powder, and oregano. Set aside. Remove the stems and seeds from the chile ancho and transfer to a microwave-safe glass dish. Cover with water and microwave for 6 to 8 minutes. Remove from microwave, cover and let cool slightly.

2. In a heavy skillet, add 3 tablespoons of oil and heat to medium/high heat. After a few minutes, add the pork and cook until you get a nice sear on the meat. Stir often, cooking for about 10 minutes. While the pork is cooking, drain the liquid from the chile ancho and transfer to the blender. Add 1 cup of broth, tomato sauce, pinch of salt and pepper, blend until smooth, then set aside.

3. Add the onions and garlic to the pork and cook for another 2 minutes. Add the chile sauce from the blender to the pork and remaining chicken broth, stir well to combine. Reduce heat and taste for salt. Add the chile powder, another teaspoon of cumin, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon of oregano. This will help flavor the sauce and it cooks down and reduces. If sauce becomes too thick, add a little more broth.

4. In a large nonstick skillet, heat about 4 tablespoons of oil to medium heat. After a few minutes, add the diced potatoes and spread out evenly. Cover the skillet with a piece of foil paper, this will help the potatoes steam and cook quicker while they brown at the same time. Turn the potatoes 2 or 3 times to brown most sides, after about 15 minutes, test potato to see if they are soft to the bite. When ready, drain onto plate lined with paper towels.

5. The cooking time on the pork varies, but most times it takes about 2 hours for the meat to become tender. Towards the last 15 minutes of cooking time, fold in the potatoes and heat until warmed. To assemble burritos, warm the tortillas on a hot griddle and using a slotted spoon, add some pork, beans (of your choice), cheese and salsa. I like to reserve the cold fillings and top my burrito with them, so it stays nice and warm on the inside. Take some of the sauce from the pork and ladle it over the burrito before serving, top with guacamole and crema. Yields 6 medium burritos.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Taquitos, Flautas and Dorados
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Burrito, Pork, paprika, potatoes, ribs

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Comment by Sonia Mendez Garcia on December 10, 2012 at 10:11am: Good morning Catherine! The recipe for the beans is on the tamale post I just posted yesterday. I will inbox you just the bean recipe, ok...:)

Comment by Catherine E. Carroll on December 10, 2012 at 10:06am: Sonia,

Do have the recipe for the Chile Colorado Beans on this site? Can't seem to find them and I really want to make the tamales with the beans and jalepenos.

Thanks,

Catherine

Comment by Sonia Mendez Garcia on November 25, 2012 at 8:43am: They look sooo good Michelle!! Hahha, now you are making me hungry this morning!!! So happy yu all enjoyed them!!

Comment by Michelle Gonzales on November 24, 2012 at 10:14pm: These were sooo amazingly good I cannot tell you :)

Thank you again for sharing your wonderful recipes!!!

Comment by Sonia Mendez Garcia on November 24, 2012 at 7:49pm: You are welcome Michelle....you are so welcome!!!

Comment by Michelle Gonzales on November 24, 2012 at 7:48pm: You are carrying on family tradition of her cooking :) My kitchen smells GREAT!!! Sauce tastes GREAT already!!! Thank you again for sharing!!

Comment by Sonia Mendez Garcia on November 24, 2012 at 3:34pm: Thanks Michelle!!!! After my Mom past a few years back, I had a few of her recipes that I had to try to duplicate and it is all trial and error....but I love making the recipes my own too! Makes it fun!

Comment by Michelle Gonzales on November 24, 2012 at 3:24pm: I saw this featured on my FB page and I thought to myself...I'm going to try this tonight for dinner!! Your recipe for guac is pretty much like mine...I couldn't get any recipes for mine so I just trial and error'd lol Guac is AMAZINGLY good!! I've been making it for years now :)

Thank you Sonia for sharing your recipes!!

Comment by Sonia Mendez Garcia on October 29, 2012 at 1:23pm: Oh my goodness, really!!!!!! I was so blessed to be able to go and eat there and to meet Manny, the owner! He was soo sweet, likes to give out candy and give kisses to all the ladies, ahhahahha....loved it!

Comment by Donna on October 29, 2012 at 1:20pm: I grew up in San Gabriel, we went to El Tepeyac all the time! I still live in Cali. but in Hemet, guess where I will be road tripping to this weekend!