Description
Tender, flavorful Green Chili Burros featuring slow-cooked shredded beef in a spicy green chili gravy, perfect for filling tortillas with your favorite toppings like salsa, sour cream, guacamole, and shredded cheese. This comforting dish is slow-cooked to perfection in a crock pot, delivering melt-in-your-mouth meat and a rich, spicy sauce.
Ingredients
Scale
Meat and Broth
- 1 cup water
- 3 to 4 lbs boneless cross rib beef roast
Gravy and Seasonings
- 3 cans (4 ounces each) diced green chilies
- 3 to 4 tablespoons all-purpose flour
- 1 small white onion, chopped
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
Toppings
- Salsa
- Sour cream
- Guacamole
- Shredded cheese
Instructions
- Slow Cook the Beef: Pour 1 cup of water into a large greased 7-quart crock pot. Place the 3 to 4 pounds of boneless cross rib beef roast into the water. Cover with the lid and cook on low heat for 8 to 10 hours, or until the roast easily falls apart when shredded.
- Shred the Roast: Carefully remove the beef roast from the crock pot and place it on a clean cutting board. Use two forks to shred the beef into bite-sized pieces. Set the shredded beef aside.
- Prepare the Gravy: Remove the fat from the drippings remaining in the crock pot, then set the drippings aside. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Sauté the chopped white onion until translucent. Add the 3 cans of diced green chilies and the reserved drippings to the skillet. Stir in 3 to 4 tablespoons of all-purpose flour and whisk continuously to create a thick gravy base. Mix in 1 teaspoon each of garlic powder and ground cumin. Season with salt and pepper to your desired taste.
- Combine and Heat Through: Return the shredded beef to the crock pot. Pour the prepared green chili gravy over the shredded beef and stir well to combine. Cover the crock pot again and heat on low for 10 to 15 minutes to allow the flavors to meld and the mixture to warm thoroughly.
- Serve: Spoon the green chili beef mixture into warm tortillas. Top with your favorite toppings such as salsa, sour cream, guacamole, and shredded cheese. Serve immediately and enjoy your hearty Green Chili Burros!
Notes
- Make sure to skimming the fat from the drippings to avoid greasy gravy.
- Use a 7-quart crock pot to ensure ample space for cooking and mixing the ingredients.
- For spicier burros, add additional diced green chilies or a pinch of cayenne pepper to the gravy.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with warm flour or corn tortillas according to your preference.
