Smothered Burritos With Hatch Chiles

Name: Smothered Burritos with Hatch Chiles (Elevated)
Total time: 4 h
Yield: 4
Cuisine: Mexican
Ingredients: 2 lbs Beef short ribs; 1 tbsp Olive oil; 1 Yellow onion-diced; 2 Carrots-diced; 2 Celery stalks-diced; 2 cloves Garlic-minced; 1 cup Dry red wine; 4 cups Beef broth; 1 tbsp Tomato paste; 1 tsp Dried thyme; 1 bay leaf Bay leaf; 2 tbsp Olive oil; 1 lb Roma tomatoes; 1 cup Hatch chiles-roasted, peeled, and diced; 1/2 cup Yellow onion-diced; 2 cloves Garlic-minced; 1/2 cup Heavy cream; 1/4 cup Chicken broth; 1/4 tsp Salt; 1/4 tsp Black pepper; 1 cup Cooked black beans-slow cooked with epazote; 1/2 cup Mexican rice-cooked with saffron; 4 Large flour tortillas; 1/4 cup Queso fresco-crumbled

⏱4h

👥4

🔥850 cal

Hard

🍽️Mexican

A luxurious take on smothered burritos, featuring slow-braised short ribs, a complex Hatch chile sauce made with roasted tomatoes, and a finishing touch of crumbled queso fresco.

2 lbs Beef short ribs

1 tbsp Olive oil

1 Yellow onion-diced

2 Carrots-diced

2 Celery stalks-diced

See all 24 ingredients ↓

(0 reviews)

⏱4h

👥4

🔥850 cal

Hard

🍽️Mexican

A luxurious take on smothered burritos, featuring slow-braised short ribs, a complex Hatch chile sauce made with roasted tomatoes, and a finishing touch of crumbled queso fresco.

#burrito #hatch chile #short ribs #braised #queso fresco #gourmet

Instructions

Sear Short Ribs in Olive oil in a Dutch oven. Remove and set aside. Sauté onion, carrots, and celery until softened. Add Garlic and cook for 1 minute. Deglaze with red wine, scraping up browned bits. Add Beef broth, Tomato paste, Thyme, and Bay leaf. Return Short Ribs to the pot. Bring to a simmer, cover, and braise for 3-4 hours, or until Short Ribs are fork-tender.
Remove Short Ribs and shred meat. Strain braising liquid and set aside.
To make the Sauce, roast Roma tomatoes until softened and slightly charred. Blend roasted tomatoes with Hatch chiles, onion, and Garlic. Sauté in Olive oil for 5 minutes. Add Heavy cream and Chicken broth. Simmer for 10 minutes. Season with salt and pepper.
In a bowl, combine shredded Short Ribs, black beans, and rice.
Warm tortillas. Fill each tortilla with about 1/2 cup of the Short Rib mixture.
Roll up burritos tightly. Place burritos seam-side down in a baking dish.
Pour Hatch chile Sauce over burritos, ensuring they are well coated. Bake at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.
Garnish with crumbled Queso Fresco before serving.

Ingredients

2 lbs 900 g Beef short ribs
1 tbsp 15 mL Olive oil
1 1 Yellow onion-diced
2 2 Carrots-diced
2 2 Celery stalks-diced
2 cloves 10 mL Garlic-minced
1 cup 240 mL Dry red wine
4 cups 960 mL Beef broth
1 tbsp 15 mL Tomato paste
1 tsp 5 mL Dried thyme
1 bay leaf 1 Bay leaf
2 tbsp 30 mL Olive oil
1 lb 450 g Roma tomatoes
1 cup 240 mL Hatch chiles-roasted, peeled, and diced
1/2 cup 120 mL Yellow onion-diced
2 cloves 10 mL Garlic-minced
1/2 cup 120 mL Heavy cream
1/4 cup 60 mL Chicken broth
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
1 cup 240 mL Cooked black beans-slow cooked with epazote
1/2 cup 120 mL Mexican rice-cooked with saffron
4 4 Large flour tortillas
1/4 cup 60 mL Queso fresco-crumbled

Equipment

Dutch oven
Blender
Skillet
Baking dish

Instructions

Sear Short Ribs in Olive oil in a Dutch oven. Remove and set aside. Sauté onion, carrots, and celery until softened. Add Garlic and cook for 1 minute. Deglaze with red wine, scraping up browned bits. Add Beef broth, Tomato paste, Thyme, and Bay leaf. Return Short Ribs to the pot. Bring to a simmer, cover, and braise for 3-4 hours, or until Short Ribs are fork-tender.
Remove Short Ribs and shred meat. Strain braising liquid and set aside.
To make the Sauce, roast Roma tomatoes until softened and slightly charred. Blend roasted tomatoes with Hatch chiles, onion, and Garlic. Sauté in Olive oil for 5 minutes. Add Heavy cream and Chicken broth. Simmer for 10 minutes. Season with salt and pepper.
In a bowl, combine shredded Short Ribs, black beans, and rice.
Warm tortillas. Fill each tortilla with about 1/2 cup of the Short Rib mixture.
Roll up burritos tightly. Place burritos seam-side down in a baking dish.
Pour Hatch chile Sauce over burritos, ensuring they are well coated. Bake at 350°F (175°C) for 15-20 minutes, or until heated through and bubbly.
Garnish with crumbled Queso Fresco before serving.

Nutrition per serving

Calories 850

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Smothered Burritos With Hatch Chiles

Smothered Burritos With Hatch Chiles

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