SMOTHERED CHILE COLORADO BURRITOS

Ingredients

• Elk

  Game meat, raw

  1 ½ lb or 680g

• Enchilada Sauce

  Red - Kroger

  19 oz or 539g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Refried beans

  Canned, traditional style (includes usda commodity)

  1 cup or 238g

• Tortillas

  Ready-to-bake or -fry, flour

  7 tortilla, small or 210g

• Cheddar cheese

  1 cup, shredded or 113g

• Fire Roasted Diced Green Chilies

  New Mexico Hatch Valley - Trader Joe's

  2 tbsp or 30g

Directions

1. http://www.chef-in-training.com/2012/08/smothered-chile-colorado-burritos-crock-pot/
2. Put beef/elk pieces into crock pot. Top with crushed bouillon cubes and enchilada sauce. Cook on low for 7-8 hours, or until meat is very tender.
3. When meat is done (very tender and flakes off when stirred), taste and add more salt, if desired.
4. Make sure beans are warmed through. You can use canned refried beans or the recipe I provided you with.
5. Smear about 2 heaping spoons worth of beans on to the center of each tortilla. Add about ½ cup of meat, give or take, and roll into a burrito.
6. Place burritos into a greased 9x13 baking pan until it fills the pan. Pour some of extra sauce over the tops of the burritos to smother them. Place cheese on top.
7. Broil until cheese becomes bubbly, approx. 2-4 minutes.
8. This recipe makes about 5-7 burritos depending on how big you make them.

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