Chile Colorado Beans! Bean and Cheese Burritos!
Servings 20 Burritos
Ingredients
- 1 tbsps avocado oil
- 4 chile ancho stems and seeds removed
- ½ cup white onion sliced or diced
- 3 cloves garlic smashed
- 1 teaspoon cumin seeds or ground if using ground, add to the blender jar when you blend the sauce
- Pinch of oregano
- Salt to taste
- Pepper to taste
- 1 cup water
- 1 cup bean broth
- 2 tablespoon oil or lard
- 4 Cups pinto beans with some of the liquid previously cooked
- 1 c pickled jalapeños diced
- 8 oz queso quesadilla chihuahua, or jack, shredded
Instructions
- In a skillet, add the avocado oil and heat to medium. Add the chile ancho. After a few minutes they will become aromatic. Gently press them and turn as needed for the next 1-2 minutes. Add the onion and garlic. Stir and sauté for 3 minutes.
- Add the cumin and oregano. Sauté for 30 seconds. Pour in 1 cup of water and bring to a light simmer. As soon as it comes to a simmer, cover it and remove it from the heat. Let sit for 10 minutes.
- When ready transfer all the ingredients from the skillet to the blender jar. Pour in the 1 cup of bean broth. Season with salt and pepper, to taste. Cover and blend on high until very smooth.
- In a skillet at medium heat, add 2 tablespoons of pork lard. Heat for 2 minutes. Carefully pour in the sauce from the blender. Stir quickly and keep the lid handy because it will splatter. Continue to cook the sauce, partially covered for 10 minutes.
- Pour in the 4 cups of beans. Stir well to combine. Reduce heat slightly and continue cooking the beans for 10 minutes. When ready, mash the beans until you reach the desired consistency and continue cooking for another 20 minutes or until they become thicker. Stir every few minutes so they don’t burn at the bottom.
- When ready, mix in the pickled jalapeños. Remove the skillet from the heat and fold in the 8 oz of shredded cheese.
Notes
For Burritos
20 - (8 inch) flour tortillas
16 oz. Shredded Cheese, monterey jack, chihuahua, oaxaca
Jalapeño strips
Fill and roll burritos. Wrap in wax paper or deli sheets. Store in freezer bags laying flat. Burritos will keep frozen for a few months. To reheat, Place burritos in the microwave for 1 ½ minutes per side. Remove paper and transfer to a preheated skillet if you want to crisp the exterior. Brush with oil as needed. If you skip the skillet, you will need to cook a little longer in the microwave. If you want to use the beans for tamales, you will have to cook them down for another 30 minutes or until they reduce and become very thick.
20 - (8 inch) flour tortillas
16 oz. Shredded Cheese, monterey jack, chihuahua, oaxaca
Jalapeño strips
Fill and roll burritos. Wrap in wax paper or deli sheets. Store in freezer bags laying flat. Burritos will keep frozen for a few months. To reheat, Place burritos in the microwave for 1 ½ minutes per side. Remove paper and transfer to a preheated skillet if you want to crisp the exterior. Brush with oil as needed. If you skip the skillet, you will need to cook a little longer in the microwave. If you want to use the beans for tamales, you will have to cook them down for another 30 minutes or until they reduce and become very thick.