Slow-Cooked Creamy Chile Colorado Burritos with Monterrey Jack Cheese
Tender beef slow-cooked in chile Colorado sauce, wrapped in tortillas, topped with creamy sauce and melted Monterrey Jack cheese for a comforting Mexican meal.
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Cooking tools:
- Slow cooker
- Cooking spray
- Fork
- Oven
- Baking dish
- Saucepan
- Whisk
- Measuring cup
- Spoon
- Aluminum foil
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Colander
Ingredients
- 1 teaspoon beef bouillon granules
- 900g boneless beef chuck roast, cut into 3-4 chunks
- 2 garlic cloves, minced
- Salt
- freshly ground black pepper
- 80g onion, diced
- 1 jar (450ml) Ortega Chile Colorado sauce
- 45ml water
- 120ml heavy cream
- 15g all-purpose flour
- 30g fresh cilantro, chopped
- 8 flour tortillas (20cm diameter)
- 100g Monterrey Jack cheese, shredded
- Guacamole
- Fresh pico de gallo
- Sour cream
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