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Green Chili Burros

Slow-cooked green chile beef burritos—tender cross-rib roast shredded and smothered in green chile gravy, served in warm tortillas.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 to 4 lbs cross-rib beef roast
  • 3 4 oz cans diced green chilies
  • 3 to 4 tbsp all-purpose flour
  • 1 small white or yellow onion chopped
  • 2 tbsp vegetable oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • Salt and pepper to taste
You’ll also need: tortillas for serving, plus optional toppings like shredded cheese, sour cream, and salsa.

Method
 

Slow-Cook the Beef
  1. Place the roast in your crock pot and cook on low heat for 8 to 10 hours, until it’s tender and falls apart easily. Remove, shred the meat, and set aside.
Reserve the Drippings
  1. Carefully skim the fat from the cooking juices and set the flavorful drippings aside.
Make the Green Chile Gravy
  1. Heat oil in a large skillet over medium heat and sauté the chopped onion until translucent. Add the drained green chilies and reserved drippings. Sprinkle in flour and whisk until the mixture thickens into gravy. Season with garlic powder, cumin, salt, and pepper to taste.
Combine & Heat Through
  1. Return the shredded beef to the crock pot. Pour in the green chile gravy and stir gently to coat. Re-cover and warm for 10 to 15 minutes.
Serve the Burros
  1. Spoon the hearty beef and gravy into tortillas and top with your favorite garnishes—cheese, sour cream, and salsa make great combinations.