Grammy's Kitchen · Burritos · Smothered Chile Colorado Burritos
One of 111 burritos recipes we measured
33 cooks on www.lecremedelacrumb.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 111.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 1% | 1% |
| vegetables and beans | 1% | 35% |
| liquid | 21% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 907 g | 2 pounds flank steak or similar beef (cut into 1 inch pieces) |
| 284 g | 2 10-ounce cans mild or medium red enchilada sauce |
| 15 g | 2 tablespoons adobo sauce ((from a can of chipotle peppers in adobo sauce, found near the canned jalapeños)) |
| 2 g | 1 anaheim pepper (diced) |
| 425 g | 1 15-ounce can diced green chiles |
| 6 g | 2 teaspoons minced garlic |
| 5 g | 1 1/2 teaspoons onion powder |
| 6 g | 1 teaspoon salt |
| 2 g | 1 teaspoon cumin |
| 15 g | 1 tablespoon cold water |
| 19 g | 2 tablespoons corn starch |
| 411 g | 1 can black beans (drained and rinsed) |
| 4 burrito-sized flour tortillas | |
| 113 g | 1 cup shredded Mexican-style cheese |
Method: 3 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is an awesome recipe that lends itself to a variety of cooking methods. The first time, I made it according to directions with just the addition of sautéed onion. This time I was looking for something more on the wintery cold comforting side. So, I tri” — a cook, 5.0★
“This is a really delicious recipe! It did take me longer than a total of 30 minutes to make it and I am wondering if the ratio of cornstarch and water is a typo? When combined they turned into a dry, un-stirrable clump. Had to add a small amount of water to co” — a cook, 4.0★