Shredded Beef Wet Burritos Hacienda Style Recipes

Steps:

• 1. Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side. Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.) When hot, place roast in carefully. Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;) Add beef broth and turn heat down to medium. Place top on securely, place on regulator. Heat til regulator starts rocking. (This takes about 10-15 minutes at most.) Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.) When regulator starts to rock, set timer for 50 minutes.
• 2. After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening. Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use. Put beef back into pot and add broth. Shred beef with 2 forks. Add 1 cup water, taco seasoning packets, hot sauce and butter. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside. Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking. Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.) Top with a nice amount of shredded lettuce keeping it all in the center straight across.
• 3. Pile each (on top of lettuce), with the shredded beef mixture. Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :) Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.) In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well. Pour evenly over burritos. Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :)
• 4. Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned. Plate using large spatula! Use 2 if needed! Top with whatever you like such as sour cream, salsa cruda, jalapeno rings, black olives, etc.!
• 5. I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
• 6. *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
• 7. ENJOY! Ole! :)

Steps:

• Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
• Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
• When hot, place roast in carefully.
• Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
• Add beef broth and turn heat down to medium.
• Place on top securely, place on regulator.
• Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
• Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
• When regulator starts to rock, set timer for 50 minutes.
• After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
• Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
• Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
• Put beef back into pot and add broth.
• Shred beef with 2 forks.
• Add 1 cup water, taco seasoning packets, hot sauce and butter.
• Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
• Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
• THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
• Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
• Top with a nice amount of shredded lettuce keeping it all in the center straight across.
• Pile each (on top of lettuce), with the shredded beef mixture.
• Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
• Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
• In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
• Pour evenly over burritos.
• Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
• Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
• Plate using large spatula! Use 2 if needed!
• Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
• I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
• *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
• ENJOY! Ole! :).

Steps:

• Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
• In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.
• Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

Steps:

• In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with two forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., Using tongs, serve on tortillas for burritos or tacos; add toppings as desired., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.