Chile River Burritos

Extraordinary Mexican content is stony to originate by so far here in Des Moines, Iowa. This direction takes guardianship of my craving for several groovy Californian Mexican chile river. Tenderise chunks of meat in a yummy sauce, wrapped in a palatalized flour tortilla, inhibited in much sauce and cheddar cheese, and then broiled to frothy flawlessness. Mmmmmm. I don't flush cogitate I'd had chile river until I met my economise and he took me to Casa Gamino in Dominant, Calif..  Now, Casa Gamino is MY design of large Mexican matter.  Their salsa is hot, peppery, and perfect.  Their chips are made in the building.  And everything I've e'er proven there has prefabricated me fortunate. 

This instruction isn't exactly Casa Gamino, but it's pretty darned move, and I equivalent to outcry every clip I egest it, "This is the First Mexican nutrient in Iowa!"  Sadly, I norm it. The nowadays below are approximate.  Mexican cookery is not an precise bailiwick in my house the way baking is.  The meat can interruption for a slight piece if it's done cookery future, but if you try to eat it before it's reached pinnace perfection, you power be foiled in the results.  Try this out and let me bonk what you expect.  I'm choice to bet you'll expect it is is de-li-ci-oso.

Ingredients:

• 1 1/2 to 2 pounds stew meat or other beef cubed (top sirloin is great)
• 1 large can mild (red) enchilada sauce* (at least 19 oz.)
• 2 beef bouillon cubes (or just one--or none--if you want it less salty AND you do NOT add water, just the bouillon)
• 1/2 can refried beans (optional)
• 5-7 burrito size flour tortillas
• 1 cup or so of shredded cheddar cheese

Instructions:

Put beef, whole bouillon cubes (do NOT add water), and enchilada sauce*** into a crock pot and cook on low for 7-8 hours**, or until meat is very tender. (Can also cook on high for maybe 3-4 hours.)  I've also cooked it in a dutch oven for about 4 hours at 325 degrees.  More meat, more time.  A third option is to cook it in a large heavy saucepan--bring it to a boil on high heat, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the meat is tender.  If you go with a method other than the crock pot, make sure the pot is covered and pretty well sealed to minimize evaporation of the liquid.When beef is done (very tender and flakes off when stirred), taste and add more salt, if desired. Heat up refried beans in the microwave (covered and in a microwave-proof dish, of course)and put your oven on broil. On an oven-proof plate, or cookie sheet even, lay out a tortilla.  Place on tortilla about 1/2 cup of the meat, drained by using a slotted spoon, and a spoonful or two of beans. Roll into a burrito (hopefully you know how to roll these). Pour some of the remaining enchilada sauce from the crock pot over the burrito to cover it. Sprinkle with some cheddar cheese. Broil until cheese is bubbly, about 2-4 minutes.

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