Pasilla Chili Ground Meat Burritos Food

PASILLA CHILI-GROUND MEAT BURRITOS

Steps:

• Sautee the ground meat with the butter.
• Add bouillon cube or powder until meat is thoroughly cooked.
• Add the pasilla chili sauce and the cubed cream cheese.
• Simmer for 10 minutes.
• Fill the burritos with this preparation.

EASY MEAT BURRITOS

Steps:

• Brown ground beef in a large skillet over medium heat breaking it into small pieces.
• Drain potatoes and add to the ground beef and mix well.
• Add the diced green chilies to the meat mixture and mix well.
• Add spices to taste and continue to cook until meat is done.
• Heat flour tortillas by placing them in the microwave for a few seconds until soft. Hint: to keep your tortillas from drying out, place a damp paper towel over the tortillas while heating in the microwave.
• Place a portion of the meat mixture on a warm tortilla and add your favorite toppings. Roll up in a burrito style or fold like a soft taco and enjoy.

SUNKEN MEAT BURRITO

Steps:

• ------TheFilling--------------.
• In a medium bowl, combine the ground beef with the flour, red pepper, chili powder, salt, minced onion, paprika, onion powder, and garlic powder.
• DO NOT include the cocoa powder.
• Use your hands to thoroughly mix the ingredients into the ground beef.
• Add the seasoned beef mixture and all the liquid to a crock pot.
• Sprinkle a little cocoa powder on the mixture.
• Cook on low for about 2 hours.
• Every 20 to 30 minutes, sprinkle a tiny amount of cocoa powder on the mixture, and mash with a potato masher.
• Remove meat and water to saucepan.
• Add refried beans, if desired.
• Simmer gently until water evaporates.
• ----------TheSinking Gravy---------------.
• Melt bacon fat or oil.
• Gently sauté chopped onion and mushrooms until tender.
• Set this mixture aside.
• Combine ¼ cup of the beef stock with the flour in a jar with a tight-fitting lid- shake mixture vigorously until smooth.
• Combine stock/flour mixture with remaining stock in a heavy saucepan.
• Add tomato paste and whisk until tomato paste is thoroughly mixed in.
• Bring the stock mixture to a boil, and then reduce heat to low and simmer for 10-15 minutes or so, whisking frequently, until mixture begins to thicken.
• Add all remaining ingredients as well as onion/mushroom/fat mixture.
• Simmer until heated throughout.
• Add salt, pepper and other spices to taste.
• ----PUTTINGIT ALL TOGETHER----.
• Preheat oven to 375 degrees.
• Place 3 to 4 ounces of beef or beef/bean mixture in the center of each tortilla.
• Sprinkle minced onion and then cheese, generously, on top of beef.
• Fold the filled tortillas into oblong burritos.
• Place each burrito, folded side down, into an 8" x 4" baking pan OR place all the burritos into a baking pan large enough to accommodate them without letting them touch one another.
• Pour gravy into baking pan until burrito is barely covered.
• Sprinkle more cheese, generously, on top of each burrito.
• Bake for 15 to 20 minutes OR bake 10 to 15 minutes and then broil until cheese is bubbling.
• Add hot sauce, crumbled tostados, sour cream and/or guacamole, if desired.
• Serve with a taco salad (or other salad of your choice) on the side.

BEEF CHILI

Steps:

• Remove seeds from ancho, guajillo, and pasilla chiles and place in a medium bowl. Pour in 3 cups boiling water and cover bowl tightly with plastic wrap; let sit until chiles are softened, 20-25 minutes. Transfer chiles and soaking liquid to a blender and blend on high until smooth, about 1 minute; set aside.
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Season beef all over with salt and pepper. Working in 2-3 batches, cook, turning pieces once, until browned, about 5 minutes per side. Transfer to a plate.
• Reduce heat to medium; add onions and garlic to pot. Cook, stirring often to loosen browned bits from bottom of pot, until onions are translucent and very soft, 6-8 minutes. Add cumin and oregano and cook, stirring, until spices start to stick to pot, about 1 minute. Add tomatoes and brown sugar and scrape bottom of pot to loosen spices, then add lager. Bring to a lively simmer and cook, stirring occasionally, until beer is almost completely evaporated, 10-15 minutes.
• Meanwhile, cut beef into 1/2" pieces, discarding any large bits of fat or gristle.
• Add beef, reserved chile purée, and 2 cups water to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer gently, uncovered, until liquid is thickened and meat is very tender, 1 1/2-2 hours. Taste chili and season with more salt and pepper if needed. Remove from heat and stir in vinegar. Divide chili among bowls and top as desired.
• Do Ahead
• Chili can be made 4 days ahead. Let cool; cover and chill. Reheat gently over low, stirring occasionally, and adding a splash of water to loosen if needed.

PASILLA CHILI CON CARNE

Steps:

• Bring water and peppers to boil in medium saucepan on medium-high heat; simmer on medium-low heat 10 min. or until peppers are tender. Drain peppers, reserving 1/2 cup of the cooking water. Place peppers, reserved cooking water, half the tomatoes and garlic in blender; blend until smooth.
• Cook ground beef and chorizo in Dutch oven or small stockpot on medium-high heat 10 min. or until done, stirring frequently; drain. Return meat to pan.
• Add chili puree, remaining tomatoes and all remaining ingredients except cheese; cover. Simmer on medium-low heat 30 min., stirring frequently.
• Serve topped with cheese.

MEXICALI MEAT BURRITOS

Steps:

• Preheat oven to 250°F.
• Place pork roast in a large Dutch oven.
• Add remaining ingredients and stir to mix well.
• Cover and bake in the oven for 7-8 hours or until beans are tender. I usually put it in the night before and cook overnight. Sometimes it takes a bit longer the next day, depending on how cold the ingredients are and how old the beans are!
• (Check from time to time and add more water if mixture gets too dry).
• When done, remove the meat from the pan and shred in bite-size pieces. (I find just stirring it well when it is done breaks up the meat sufficiently).
• Return meat to pan and stir.
• This should be the consistency of chili.
• Season to taste.
• To assemble, place a warm tortilla on a plate, top with Mexicali meat.
• Top with choices of condiments, fold in edges, and roll loosely.
• Chef Note: This is a perfect dish for OAMC/Bulk cooking. Freeze meal-sized portions in rigid freezer containers or Ziplock freezer bags. To use, defrost and reheat in microwave or on stovetop.

BIRRIA TACOS AS MADE BY BURRITO FELIZ PHILLY RECIPE BY TASTY

Steps:

• Add 6 cups of water to a large pot and bring to a boil over high heat. Add the ancho, pasilla, and guajillo chiles and cook for 20 minutes.
• Remove the peppers from the water, reserving the water. Run the peppers under cold water and remove the stems and seeds, then transfer to a container.
• Strain the liquid through a sieve into the container with the peppers.
• Transfer the cooked chiles and their liquid, the oregano, cloves, cumin, bay leaves, black pepper, garlic, 1½ ounces of salt, and the vinegar to a high-speed blender. Blend until smooth.
• Add the remaining 1½ ounces salt to a large pot with the remaining 7 cups of water. Bring to a boil over high heat, then add the meat and cook for 20 minutes, skimming off any scum that rises to the surface.
• Add the sauce, reduce the heat to low, and cook for 3-4 hours, until the meat is tender and falling apart.
• Shred the meat and use in tacos, quesa-birria, or burritos with the consomé on the side for dipping, or serve the birria and consomé as a stew with cilantro and onion on top.
• Enjoy!