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El Azteco Chile Verde (CV) Burritos
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| Chile Verde Meat Sauce | |
| 1 pound | Ground Round, (85% lean ground beef) |
| ¾ teaspoon | Salt, divided |
| 2 | Jalapeño peppers, finely chopped |
| 4 cloves | Garlic, minced |
| 1 can (10 3/4 oz.) | Cambell's Condensed Cream of Mushroom Soup |
| 8 ounces | Sour cream,, (½ cup) |
| ¼ teaspoon | black pepper, freshly ground |
| Burritos Chile Verde Meat Sauce | |
| 4 10-inch | Flour tortillas |
| 8 ounces | Colby Jack cheese, shredded (2 cups) |
| 1 medium | Onion, diced, (approx. 1⅓ cup) |
| Garnish | |
| Shredded cheese | |
| Sour cream | |
| 1 bunch | Cilantro, chopped |
| 1 cup | Salsa |
| 1 | Lime, cut into wedges |
| Directions Preheat oven to 400º F. Brown meat over medium heat in Dutch oven with ½ teaspoon salt. Place browned meat in a chinois (or colander) and drain well (approx. 20 minutes). Add jalapeños, garlic and remaining ¼ teaspoon salt to now empty Dutch oven. Heat over medium heat until fragrant (about 1 minute). Add soup, sour cream and black pepper, and continue heating, stirring often, until mixture begins to bubble. Reduce heat to low, cover, and heat for 15 minutes, stirring occasionally. Turn off heat. Add well-drained meat to Dutch oven and stir until completely incorporated. Remove from heat. While meat mixture is cooling slightly, wrap flour tortillas in tinfoil, and place in oven for 10 minutes. Remove tortillas and increase oven temp to 450º F. Spray 9" x 13" pan with cooking spray. Place ¾ cup of the meat mixture down the center each tortilla, ½ cup cheese and ⅓ cup onion. Roll up like a cigarette, but don't close the ends. Place each burrito side-by-side in the pan, seam side down, and then spray tops of burritos with more cooking spray. Bake in oven until starting to brown, approx. 10 minutes. Serve with cheese, sour cream, cilantro, chopped jalapeños, black olives, avocado, green onions and salsa. And don't forget the beer and tequila! Notes It's important to adjust the amount of Jalapeños to suit your taste. For extra hot CV sauce, add a Habanero pepper. To serve the burritos more similar to what you get at El Azteco, nuke the tortillas until warm and pliable, then assemble the burritos, sealing both ends, and then nuke them again until the cheese melts. Personally, I prefer the baked version because it adds more texture to the product. This recipe also makes El Azteco Beef Tostadas and Beef Chimichangas (deep-fried burritos). It's flexible: if you want more cheese, add it. If you want more onions, add it. Simple. To make a double portion of Chile Verde sauce that includes extra sauce, use a 26 oz. can of soup and increase the sour cream to 1½ cups and the meat to 2 lbs. (plus increase the onions, Jalapeños, salt, pepper and cheese accordingly). After making the sauce and before adding the meat, reserve 1 cup of the sauce to drizzle on top of enchiladas or to serve with burritos or tostadas. | |
| Beef, Mexican, Spicy | |
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