Beef/Pork Burritos with Green Chile Sauce
This recipe I keep just so I remind myself, while living in Minnesota, what a green chile burrito tastes like. It was my favorite meal when I lived in New Mexico in the late '70s. Great stuff. Go to a decent Mom & Pop shop in NM for the real thing, though.
The basic deal is to put the cooked, shredded meat in a tortilla, along with beans, cheese or other additions if desired. Roll up the tortilla (see internet for instructions on that) and smother the whole thing in the green chile sauce.
Shredded Beef or Pork
3-4 lbs. beef brisket, chuck or pork roast, fat trimmed
Wrap meat & other ingredients in foil. Put in baking dish. Bake at 325 deg. for 2 ½ - 3 hours until meat is falling apart. If there's a lot of sizzling, turn heat down a bit. Pull meat apart & dry in broiler until just turning brown. Set aside.
Slow cooker method: You can cook the roast in a slow cooker by adding a cup of chicken or beef broth, depending on whether you're cooking pork or beef. Chop the viggeis & put in the bottom of the slow cooker pot, add broth, oil and bay leaf. Mix oregano, salt, pepper and cumin together & rub into the roasst. Place roast on top of veggies. Cover & cook on low 8-10 hours.
Filter broth (remove chunks & skim off fat) for use in green chile sauce below.
Green Chile Sauce
4 tbsp olive oil
Saute onion in olive oil until tender. Add garlic & saute one minute. Combine together flour, cumin, and black pepper. Whisk in a little flour mixture at a time into pot until it's all inorporated. Cook, stirring on medium heat until the mixture just begins to color, about 2 min. Remove from heat and slowly whisk in the broth, stirring constantly. Add remaining ingredients. Return to heat and bring to a boil. Cover and simmer for 30 min, stirring occasionally.
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