Green Chile Burros Recipes

Steps:

• In a skillet over medium heat, brown pork in oil; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until pork is tender. , Combine cornstarch and water until smooth; gradually stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , In a small saucepan, cook refried beans until heated through; spread evenly on tortillas. Spoon pork mixture down the center of each tortilla. Fold sides and ends over filling and roll up.

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.

Steps:

• Put all ingredients except the flour in a 3 quart pot and bring to boil.
• After it boils reduce heat cover and simmer for 2 hrs stirring occasionally making sure you don't run out of liquid.
• Remove from heat add the flour and mix well add more if you want it thicker.

Steps:

• For the green chile pork: Preheat the oven to 400 degrees F. Toss the tomatillos, onion, garlic and chiles with a few tablespoons of oil and season with salt and pepper. Roast until slightly charred and soft, about 40 minutes. Transfer the mixture to a food processor, add the lime juice and cilantro and process until smooth. Season with salt and pepper.
• Reduce the heat of the oven to 350 degrees F. Heat a few tablespoons of oil in a large Dutch oven over high heat until the oil begins to shimmer. Season the pork with salt and pepper and cook the meat in batches until golden brown on all sides, transferring to a plate as done. Remove any excess oil, then return the pork to the Dutch oven, add the tomatillo sauce and pork to the Dutch oven and toss to coat.
• Add enough chicken stock to cover the pork, and cook until fork tender, about 1 1/2 hours.
• Allow the pork to cool slightly, then shred with two forks. Heat some of the cooking liquid in a large saute pan, add the shredded pork and cook for a few minutes. Taste, and add honey if desired.
• For the green rice: Heat the oil in a medium saucepan over high heat. Add the onion and cook until soft. Stir in the rice. Add 2 cups of water, season with salt and pepper and bring to a boil. Reduce heat to low, cover and cook until tender, about 18 minutes. Remove from the heat, stir in the cilantro and spinach, cover and let sit for 5 minutes.
• For the guacamole: Combine the avocados, onion, lime juice, jalapeno and cilantro in a bowl. Use a fork to mash to a chunky mix. Season with salt and pepper.
• For the white beans with onion vinaigrette: Combine the beans, onion and garlic in a large saucepan, cover with water and cook until just tender, about 1 hour. Drain and discard the onion and garlic.
• Combine the green onions, vinegar, a splash of water and salt and pepper to taste in a blender and blend until smooth. With the motor running, slowly add the oil to create an emulsified vinaigrette.
• Combine the beans and green onion vinaigrette in bowl.
• To assemble: Spoon some green rice on each tortilla, add some white beans with green onion vinaigrette, some green chile pork and top with guacamole. Garnish with Cotija cheese, queso fresco, hot sauce and cilantro. Fold the edges of each tortilla into the center and roll them up tightly.

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.

Steps:

• For the green chile chicken filling: Sprinkle the chicken thighs with 1 teaspoon of the salt, and the pepper and cumin. Heat the 2 tablespoons the canola oil in a large Dutch oven over medium-high heat. Working in batches, place the chicken thighs, skin side down, in the pan and cook until browned and crispy, 5 to 6 minutes. Turn the chicken over and brown on reverse side, 3 to 4 minutes; between batches, add more canola to the pot as needed). Remove the chicken to a plate and set aside.
• To the pot, add the potatoes, poblanos, onions, garlic, and the remaining 1 teaspoon salt. Saute until the onions are translucent, 5 to 6 minutes. Return the chicken thighs to the pot and deglaze with the chicken broth, stirring to scrape any browned bits. Bring to a boil, then cover and lower to a simmer. Cook until the chicken thighs are tender and the potatoes are starting to break down into the sauce, 25 to 30 minutes. Remove the chicken thighs to a plate and let cool. Remove the bones from the chicken thighs and chop meat into 3/8-inch cubes. Place the cubed chicken back in the pot, and bring back to a simmer. Continue cooking until the sauce has thickened and most of the liquid has evaporated, another 5 to 6 minutes. Remove from the heat and keep warm.
• For the guajillo sauce: Remove the stems and seeds from the guajillos; tear the chiles in half lengthwise. In a large saute pan over medium-high heat, toast the chiles and garlic until they become fragrant and start to brown, about 2 to 3 minutes. Remove the chiles to a bowl and add 2 cups boiling water, or enough to just cover. Set aside to rehydrate for 15 minutes.
• In a blender, add the chiles with their soaking water, and the toasted garlic, oregano, cumin and chicken broth. Puree until smooth, 2 to 3 minutes. Pour the guajillo puree into a pan and bring to a simmer; cook gently until slightly thickened, 20 to 25 minutes. Remove from the heat, and stir in the salt, sugar and pepper. Cover and keep warm.
• Make the burritos: Preheat the oven to 400 degrees F.
• Place the flour tortillas on a clean flat surface. In the middle of each tortilla, place about one-quarter of the chicken filling, and top with a 1/2 cup of the Chihuahua cheese. Spread the filling out slightly. Fold in the sides of the tortillas and then carefully roll them up into burritos.
• In a large nonstick saute pan over medium heat, place the burritos, seam side down, and cook to lightly brown and seal, about 1 minute. Turn and cook on the reverse side. Transfer the burritos to an oven-proof platter and cover completely in guajillo sauce. Sprinkle the remaining Chihuahua cheese over the top. Bake until the burritos are golden brown around the edges and the cheese is bubbly, 7 to 8 minutes.
• Garnish the burritos with a dollop of sour cream and some cilantro and scallions. Add a squeeze of lime juice and serve.

Steps:

• Heat the oil on medium heat in a medium skillet and then add the garlic, onions, and zucchini. Stir well and saute for 10 minutes, stirring often, until vegetables are soft. Stir in the salt and pepper then remove zucchini to a bowl.
• In the same skillet; pour in the green chile sauce, green chiles, and black beans. Stir well to blend then heat through (about 5-7 minutes) until it starts to bubble a little.
• Remove from heat and serve in warmed flour tortillas with the zucchini then sprinkle with cheese and wrap up burrito-style.
• Garnish with your favorite toppings like tomato, avocado, and cilantro.

Steps:

• Chop leftover steak or roast in 1/2" squares, add steak, onions and 1/2 cup broth to small crock pot, cook on high for 3 or 4 hours or until the meat is nice and tender.
• In a medium sized skillet add 1 T. olive oil and flour, cook over medium meat until it begins to thicken (about 3 min.).
• Add meat drippings and remaining beef broth to equal 2/3 cup (you may need to add more if the sauce is too dry.
• While cooking the sauce; add in cumin, red chili powder, garlic, green chilis, sea salt and fresh ground black pepper to taste. If the sauce isn't spicy enough for you; add cayenne now.
• Cook the sauce until it begins to thicken (about 3-4 min.) add in meat; mix to heat though.
• Heat tortillas on a griddle till nice and pliable; fill with meat mixture; add a tablespoon full or so of cheese, roll burro style.
• Ole!

Steps:

• Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat.
• Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside.
• Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes.
• Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds.
• Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat.
• Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese.
• Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.

Steps:

• Trim fat from roasts; cut meat into large chunks. Place in a 5- to 6-qt. slow cooker. Top with the chiles, onion, jalapenos, garlic, chili powder, cumin and, if desired, seasoning blend. Pour broth over all. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred with 2 forks. Cool cooking liquid slightly; skim fat. In a blender, cover and process cooking liquid in small batches until smooth. , Return liquid and beef to slow cooker; heat through. Place 1/3 cup beef mixture on each tortilla. Top with tomatoes, lettuce and cheese as desired. Fold in ends and sides of tortilla.

Steps:

• Cut roast in half and place in a 3- or 4-qt. slow cooker. Add broth. Cover and cook on low for 8-9 hours or until meat is tender. , Remove beef. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking liquid; reserve 1/2 cup liquid. Return shredded beef and reserved liquid to the slow cooker. Stir in the enchilada sauce, green chilies, tomato sauce, salt, garlic powder and pepper. , Cover and cook on low for 1 hour or until heated through. Spoon beef mixture down the center of tortillas; add toppings of your choice. Roll up.