Smothered Burritos With Pure Red Chile Enchilada Sauce Recipe

Pure Red Chile Enchilada Sauce Recipe

This is my mom’s recipe, and although I take pride in having some sort talent or gift to be able to improve on many good dishes and making them better, this is one recipe I have not been able to improve on, but just simply make it the way I was taught.

1st of all, ALWAYS pods, never powder, and never factory made sauce. Also, never use of oil, or flour that most definitely alters the taste.

Afterall, do u add oil or flour when cooking (boiling) other fruits and vegetables? Also, I never use cumin, or oregano, except for menudo. I apologize to many of you…This is pure red chile flavor, with garlic. And you will be surprised at what pure red chile taste really tastes like!

I prefer sun dried pods over mechanically dried pods. Something about the sun that just gives it a better flavor. I’ve used both and there is a difference. Always Southwestern NM chile pods. Altough Lemitar, NM does grow some good tasting chile. The best tasting chile, best flavor, however has been grown in Deming, NM…Not to put down Hatch or Las Cruces, I’ve used alot of chile from there, and it’s been very good as well. Just making a lifelong observation and personal statement.
Ok here we go! …

Remove stems and discard them. I NEVER REMOVE SEEDS OR ANY INSIDES. But I do break open and rinse w/ warm water throughly.

Place rinsed pods in large pot over high heat and bring to a rolling boil. After they have boiled for at least 5 mins, reduce heat to a medium low and continue to simmer for a minimum of 45-60 mins, pushing pods under water every 10-15 mins to cook evenly. I use a bean masher.

Now, I understand some ppl only boil and simmer for 15-20 mins, but why sacrifice and lose all that flavor?? Let it COOK.

After an hour, I take my pot to the sink, and pour out half the water, be careful, it’s hot! And I run cold water over it for few minutes, double rinsed and clean! And believe me, it affects the taste, removing all field dust and factory dust. Mama taught me that!

I already have my blender ready and my STRAINER, Not a colander!…I fill blender half way with cooked pods and just over 3/4 ways with water, not quite to the top, this is the best ratio, to have a good consistency, not too watery, not too thick… I blend on low for abt 45 seconds, then on high for at least another minute. I never remove seeds.

I take my blended sauce and pour it into my cooking pot, (Yes you will cook it again) through the STRAINER, again not a colander, no seeds or pulp will pass through. And I repeat this step until all the pods are blended. Do not throw away seed and pulp, set it aside in a bowl.

If you want a little more heat, take seed and pulp remains and place in blender with 1 cup of water and blend for abt a min on low. Then strain into pot.

Place your pot on stove and use high heat. Stir in fresh garlic or garlic powder and be generous with the amount, also, mom taught me to use Knorr chicken bouillon, the powder. It MUST be Knorr brand! I have tried chicken stock and other brands of bouillon, but the results were disappointing.

Knorr brand has the perfect seasonings, which is why I only have to add garlic. Don’t settle on other brands. A medium sized pot will take 2 tablespoons, and a large pot will take 4 tablespoons. Watch out adding salt, I rarely do, because the bouillon is salty enough.

Bring sauce to a rolling boil and let boil abt 5 mins then stir and lower heat to a medium low and cook/simmer for a minimum of 3-3 1/2 hours and very importantly, stir every 25-30 mins. I have cooked my chile for up to 4 hours before. Mmmm,mmmm,mmmm!

I have eaten, too many times, under cooked red chile . no thank you!

Gettin the correct and authentic taste of red chile is an art and like real Italians, cooking authentic pasta sauce, same principle…the longer you cook it, the better it tastes!…Oh! And don’t forget to add the love! it definitely makes all the difference!

 

Smothered Burritos

Ingredients:

3 lbs. boneless beef rump roast, cubed

16 oz. enchilada sauce, divided in half

2 beef bouillon cubes or 2 teaspoons beef base

1/2 cup water

12 burrito-size flour tortillas

2 cups shredded colby jack cheese (or any kind you like)

Instructions:

Step 1:

Add beef, half of the enchilada sauce, bouillon cubes and water to the Instant Pot.

Select High Pressure and set the timer for 30 minutes.

When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release pressure.

When valve drops carefully remove lid.

Step 2:

Turn oven on to broil setting.

Step 3:

Line a rimmed baking sheet with aluminum foil.

Place one flour tortilla onto the sheet and add approximately 1/2 cup beef to the center of the tortilla.

Fold in the sides and starting at one end, roll up into a burrito.

Repeat with remaining tortillas.

Top with enchilada sauce and shredded cheese.

Broil until cheese is bubbly, about 2-4 minutes.