A few years ago my mom created this Spicy Green Chile Burrito Recipe after she had something similar at a company pot-luck.  Everyone raves about this and always ask for the recipe!  This is a must try!  You can use leftovers in quesadillas!  It is made from pounds of fresh tomatillos and jalapeños.



In the crock pot

5lb of Boneless Chuck Roast Beef (or “tamale” beef)

1 can of beef broth or just water

2 tablespoon of granulated garlic

1 tablespoon of pepper

1 teaspoon of onion powder


Sauce

2 pounds of tomatillos

up to 1 pound of jalapeños (depending on how spicy you want it)  Mild/Medium would be about 3-4 jalapenos. (tip: boil extras and add in more as needed)

1 tsp Salt

½ tsp onion powder

¼ tsp sugar (optional or dash of msg..original recipe)


1) Place the beef in the crock pot.  Pour can of beef broth over the meat.  Season the beef with garlic, pepper, and onion powder.  Cook for at least 3 hours on high and then leave on warm for a few more hours. (usually I leave it overnight  so the meat becomes more tender and can easily be shredded with a fork)

2) Once the meat is done, remove from crock pot to cool.  Reserve the broth. I recommend placing it in a 9x13 aluminum tin pan.  (I usually shred the meat immediately because I think it is easier)

3) Now remove the husks from the tomatillos and take the stem portion off (be careful not to break the skin or else the flesh would all come out during boiling).  Remove the stems from the jalapenos as well.  Rinse them off to remove any dirt.  Place them in a pot and fill with water till it barely covers the tomatillos and jalapenos.  Boil for 15 minutes or until the tomatillos turn a dull shade of green.  Most would say “army” green.

4) Drain the tomatillos and jalapenos and place in blender with 1 teaspoon of salt and ½ teaspoon of onion powder.  I also add 1/4 tsp of sugar because the original recipe from my mother calls for MSG.  Jonathan also likes the sauce a little sweeter.

5) Put 2 tablespoon of canola oil in a pan on med-high.  (The pan needs to be large enough to hold the sauce as well.)   Add 1 tsp of minced garlic to the hot oil.  Add the shredded meat in the pan and “Stir-fry” it for about 5 minutes.  I usually stir until I see some of the meat getting a little crispy.

6) Then pour the sauce from the blender in.  Add 1 cup of reserved broth.  Simmer for about 20 minutes on med-low.  (Also, perform taste test…I usually end up adding up to another tsp of salt)

7) Serve with tortillas and garnish with sour cream and cilantro.



*Note – the sauce becomes very sour if you make the it a day ahead.  So I recommend making the sauce when you are ready to add to the meat.


Enjoy!  Let me know if you try this out and what you think of it!