Best Green Chile Burros Recipes
GREEN CHILE BURROS
Not sure where I got this recipe - first time I had Burros was in a little cafe in Wyoming. Not a burrito, not an enchilada - something in between but oh so good ! The ones we had were fried, I place mine in a warm oven until tortillas are toasted, Watching to make sure they do not burn. You can keep them warm in the oven until ready to serve. There are three ways to serve these, like a toasted sandwich,or topped with the sauce or along with lettuce, avocado,cheddar cheese and salsa. I like all three.
Provided by lesliecoy
Categories Low Cholesterol
Time 1h15m
Yield 8 Burros, 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except tortillas in a saucepan and simmer until thickened. I slow cook mine for 60 minutes, shredding the meat as the sauce thickens. You can combine 1/4 cup flour with some of the liquid from the saucepan and add gradually until thickened if you want to speed up the process.
- Strain sauce out of the meat mixture and reserve.
- Divide some of the meat mixture on the 8 flour tortillas and fold two ends to the middle, same on the other sides.
- Keep burros warm in oven, 275 degrees, until ready to serve. Serve lightly toasted but be careful not to burn.
- Place two burros on each plate. You can at this point eat them sandwich style or you can, if you desire, pour the reserved sauce over the burros.
- Serve this way or along with shredded lettuce, avocado,topped with salsa and cheddar cheese if you desire.
Nutrition Facts : Calories 417.9, Fat 8.9, SaturatedFat 2.3, Cholesterol 58.7, Sodium 1243, Carbohydrate 56.7, Fiber 7.9, Sugar 16.4, Protein 30.4
GREEN CHILE BURROS
Make and share this Green Chile Burros recipe from Food.com.
Provided by AZPARZYCH
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown meat with chopped onions.
- Add one can green chile salsa, both cans chopped green chiles, cumin, oregano, and 1 cup water (can add more depending on the consistency you want).
- Simmer until meat is tender enough to shred (approx.45-60 mins).
- Remove meat from pot, leaving juices in pot and shred meat.
- Return to pot and simmer until ready to serve.
- Add second can of green chile salsa 15 minutes before serving.
- Serve in/with tortillas.
- Garnish with shredded lettuce, chopped tomato, sour cream, guacamole, etc.
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