COPYCAT HACIENDA WET BURRITOS (SHREDDED PORK, BEEF, CHICKEN OR GROUND BEEF)

Copycat Hacienda Wet Burritos (Shredded Pork, Beef, Chicken or Ground Beef) image

How to make Copycat Hacienda Wet Burritos (Shredded Pork, Beef, Chicken or Ground Beef)

Provided by @MakeItYours

Number Of Ingredients 38

Ingredients

2 lbs. cooked, pulled and shredded pork, chuck roast or chicken, or cooked and chopped ground beef, (*a rotisserie chicken can also be used in place of homemade pulled chicken)
Seasoning Mix:
Dry:
2 tsp. seasoned salt, I use Johnny's
1/2 tsp. cayenne
1 tsp. onion powder
2 1/2 tsp. quality chili powder
2 tsp. paprika
2 tsp. garlic powder
2 tsp. cumin
2 Tbl. cornstarch
2 Tbl. flour
Wet:
2 tsp. Better Than Bouillon Beef Base for red meats, (Chicken Base for poultry and pork)
1 Tbl. ketchup
1/2 Tbl. Sriracha sauce
1 cup beer
1 1/2 cups water
Secret Sauce:
2 Tbl. butter
2 Tbl. flour
1 (10 1/2 oz.) can Campbell's Beef Consommé
1 (10 oz.) can Enchilada Sauce, I used Old El Paso's Mild
1/2 tsp. quality chili powder
⅛ tsp. garlic powder
Rest of ingredients:
4 large burrito-sized flour tortillas
1 (16 oz.) bag shredded Mexi-blend cheese
1 large tomato, or 2 small, chopped
4-6 cups shredded lettuce, as desired
salt and coarse ground black pepper
chopped pickled jalapeño peppers, optional
1 (12-16 oz.) can kidney beans, rinsed and drained well
Extra Toppings:
12 black olive slices
Sour Cream
Guacamole
Hot Sauce or Sriracha Sauce

Steps:

Add cooked pulled pork, beef or chicken, (or cooked ground beef), to a large frying pan.
In small to medium bowl, mix dry ingredients from seasoning mix well.Sprinkle over meat in pan and stir in to coat and mix.
Stir in wet seasoning ingredients. (*I like to dissolve the beef/chicken base in the water in the microwave so that it's easier to mix in.) Heat over medium-high heat until it comes to a low boil, reduce heat and simmer, stirring as needed, until thick. *Stir often towards end to prevent sticking or scorching. Cover and set aside.
Preheat oven to 350 degrees.
In medium saucepan, make Secret Sauce: Melt butter over medium-low heat, stir in flour and heat, stirring, until bubbly. Cook and stir for 4-5 minutes to cook out raw flour taste. Slowly whisk in beef consommé keeping mixture blended and smooth. Stir in enchilada sauce, and add chili powder and garlic powder. Heat to boiling, and low boil for 3-4 more minutes until thickened. Remove from heat.
In four separate small, very shallow, baking dishes (ones you can eat out of), place a large flour tortilla.
Top each in order:
small amount of cheese
chopped tomato
shredded lettuce
sprinkle with salt and pepper
a handful of cheese
chopped pickled jalapeños, optional
a fourth of the meat (1/2 lb. each)
beans to taste
Fold edges over tightly and careful turn each over.
Ladle with sauce until each are completely covered.
PILE on the cheese!
Pop into the oven and bake for 15 minutes.
Top each with 3 black olive slices. Serve with extra toppings of choice.
Goes well with chips and salsa and Mexican red beans and rice.