Braised Chile Colorado Chamorro Into A Wet Burrito

Instead of using regular beef I used Chamorro.

Seared both sides.

Made the Chile Colorado and strained it.

Mixed the meat in the red sauce on a deep cast iron pan.

Braised for 3 hours.

While it cooked I made my version of Mexican/Spanish rice.

Instead of blending the tomatoes I chopped them up with onion and garlic and cooked for 20 minutes and turned off the heat.

Once the rice was done I didn’t touch or opened the lid for 10 minutes.

Once the 10 minutes went by I fluffed the rice and cover for 10 minutes and fluffed every 10 minutes for a total of 30 minutes.

Once everything was done I warmed up some burrito size flour tortillas and regular size tortillas.

Put a layer of red salsa on the bottom of an aluminum pan so the tortillas won’t stick then as I made the burrito I lined them up.

Once I had a layer of burrito I added some salsa on top the burritos and cheese and continued the process.

Once the burritos were done I put them in the oven 375 degrees for 15 minutes or until cheese was completely melted.

You can top them off how ever you like but this wet burritos are flavorful enough no need to add anything else.

Nutrition Information:


Calories: 600 kcal | Total Fat: 20 grams | Saturated Fat: 8 grams | Cholesterol: 80 mg | Sodium: 1200 mg | Total Carbohydrates: 70 grams | Dietary Fiber: 5 grams | Sugars: 5 grams | Protein: 25 grams

Frequently Asked Questions:

What is Chamorro, and how does it differ from regular beef?

Chamorro is a cut of meat from the shoulder or leg of an animal, typically beef or pork.

It tends to be flavorful and well-suited for slow cooking, making it perfect for braising in dishes like Chile Colorado.

Why is it important to sear both sides of the Chamorro before braising?

Searing the meat before braising helps to develop flavor and texture by caramelizing the surface.

This step enhances the overall taste of the dish.

What is Chile Colorado, and how is it made?

Chile Colorado is a traditional Mexican dish made with dried red chilies, tomatoes, onions, garlic, and spices.

The ingredients are blended or cooked down into a rich sauce that is used to braise the meat.

Why strain the Chile Colorado sauce?

Straining the sauce removes any large pieces or solids, resulting in a smoother texture and more consistent flavor throughout the dish.

How long should the meat be braised?

Braising the Chamorro for approximately 3 hours allows it to become tender and absorb the flavors of the Chile Colorado sauce.

What is Mexican/Spanish rice, and how is it made?

Mexican/Spanish rice is a flavorful side dish made with rice, tomatoes, onions, garlic, and spices.

Cooking the rice with these ingredients adds depth of flavor and complements the main dish.

Why let the rice sit undisturbed after cooking?

Allowing the rice to rest, covered, helps it to steam and finish cooking evenly.

Fluffing the rice periodically ensures a light and fluffy texture.

Why warm the tortillas before assembling the burritos?

Warming the tortillas makes them pliable and easier to work with.

It also enhances their flavor and texture.

Why layer salsa on the bottom of the pan before assembling the burritos?

Layering salsa on the bottom of the pan prevents the tortillas from sticking and adds extra flavor to the dish as it bakes.

Can I customize the toppings for the wet burritos?

Yes, feel free to customize the toppings based on your preferences.

Common options include additional salsa, sour cream, diced avocado, or chopped cilantro.

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