Thursday, August 11, 2016

Best When Made From Scratch


I found the original recipe for this on Pinterest years ago. The original recipe simply called for shredded or cubed beef, canned refried beans, canned enchilada sauce, etc. That is definitely the easy version of this recipe. The version I prefer is a from-scratch recipe for each ingredient called for in this recipe. Mexican-style shredded beef, homemade enchilada sauce, and even homemade (though still simple) refried beans. Oh, what a difference it makes! The leftovers are almost even better after the flavors have had even more time to meld. Yummy! Maybe one of these days, I will make them with homemade tortillas as well!

Chile-Colorado Burritos


Mexican-Style Shredded Beef (recipe below)
Enchilada sauce (recipe below)
Refried beans (recipe below)
8 large tortillas
Shredded Cheddar-Jack cheese
Chopped cilantro, optional


Mix shredded beef into enchilada sauce.

Preheat oven to 350 degrees F.

Spread 1-2 tablespoons refried beans onto each tortilla. Top with about 1/4 cup beef (use a slotted spoon). Roll into a burrito and place in a 9x13-inch baking dish. Repeat with all eight burritos. Top with remaining beef/enchilada sauce mixture. Top with shredded cheese and bake until hot and bubbly and cheese is melted (about 25 minutes). Serve with chopped cilantro, if desired.

Source: This was inspired by a recipe I found on Pinterest that originally came from a site called Food Pusher. You can find that original recipe here.

Notes: The combination of these flavors is just comfort food at its finest. Yum!

These also freeze really well. To bake after freezing, thaw in refrigerator overnight and bake in 350 degree F. oven for 30 minutes, or until hot and bubbly throughout. To bake from frozen, keep covered with foil and bake in a 350 degree F. oven for 30 minutes. Remove foil and bake another 20-30 minutes, or until hot and bubbly throughout and cheese is nicely melted.

Mexican-Style Shredded Beef


1 boneless beef chuck shoulder roast (about 3 pounds)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground red pepper
1 cup salsa or picante sauce
2 tablespoons water
1 tablespoon cornstarch


Place roast in slow cooker. Combine cumin, coriander, chili powder, salt, and red pepper in a small bowl. Place beef in slow cooker. Pour spices over beef and top with salsa.

Cover; cook on low 8-10 hours or until meat is tender.

Remove beef from slow cooker. Trim and discard excess fat from beef. Shred meat with two forks.

Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat. Blend water and cornstarch until smooth. Wisk into liquid in slow cooker. Cook, uncovered, 15 minutes on high until thickened. Return beef to slow cooker. Cover; cook 15-30 minutes or until hot. Adjust seasonings.

Serve as a meat filling for tacos, fajitas, enchiladas, quesadillas, or burritos. Leftover beef may be refrigerated up to 3 days or frozen up to 3 months.

Source: This recipe came from a cookbook called "Simple 1-2-3 One Dish" ISBN-13: 978-1-4127-2323-7. You can find it here.


Enchilada Sauce


1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 1/2 cups chicken broth
1/2 (1 ounce) square semisweet chocolate


Heat oil in a large saucepan over medium-high heat. Saute onion until tender. Stir in garlic, oregano, cumin, and cinnamon; saute for a few minutes.

Stir in flour and chili powder, stirring until evenly coated. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Source:, recipe submitted by Anna Marie. You can find it here.


Refried Beans


1/4 cup shortening
3 (15 ounce) cans pinto beans, rinsed and drained
Salt, to taste
1 teaspoon cumin
1/2 teaspoon garlic powder
1 can diced green chiles, optional
Lime juice, to taste, optional


Heat beans and shortening in a medium pan until heated through. Add salt, cumin, and garlic powder. Mash with a potato masher to desired consistency. Add diced green chiles and lime juice, if desired. Taste and adjust seasonings, if necessary.

Source: This was inspired by two recipes that I found on This one submitted by Buffy Ehlers Whitney and this one submitted by MarasFlourpower.

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