Welcome to yet another Spicy Tuesday in Rosemarie’s Kitchen. While the day of the week isn’t always carved in stone, I do like to cook up a delicious Mexican Supper at least once a week. It’s always a good excuse for the Margaritas.
I know I’ve mentioned this before, but the Family Farm was sold last year as part of my father’s divorce. Sue, his now ex-wife, came across a box of papers that she thought I might like, including my baptismal and first communion papers. I’ve had my birth certificate for ever and a day. I just never really noticed the spelling of my name on the birth certificate. It was when I saw my name written out that I realized I’ve been doing it wrong my entire life. Sure enough, my legal name is not Rosemarie, one word with the first letter capitalized. It’s RoseMarie, still one word, but with two capital letters and no middle name. No one has ever said “You know, your name on your ID doesn’t match your birth certificate”. They are suppose to match EXACTLY. I guess it’s like when things are written backwards or out of order, and our brains corrects the mistake that our eyes see. Can you imagine, being as old as dirt, and realizing you don’t know your name properly? It was actually a cool surprise.
Yeah, I know I’m rambling when we should be cooking. I gotta tell you, the night we sat down to these amazing burritos, Hubby and I looked at each other and wondered aloud why do we go out to eat? I’ll tell you why – as much as I love cooking, I hate the mess in the kitchen. Our joke is if we ever win the lottery I want a home with a gourmet kitchen, a dining room that is huge, so I can cook to my hearts content, sharing all that I have made with those I love. And as for servants, I just want someone else to do the dishes.
Chili Colorado Beef Burritos
2 lbs Stew Meat or Diced Taco Meat
Cayenne or Hot Pepper Seasoning to taste
1 (28 oz) can Red Enchilada Sauce
1 (4 oz) can Hot Diced Jalapeños
3 Beef Bullion Cubes
6 medium Flour Tortillas
2 cups shredded Mexican Cheese
Salsa as desired, optional
Sour Cream as desired, optional
Season meat with Cayenne or other pepper seasoning to taste. Add in the stew meat, enchilada sauce, and diced Jalapeños to the insert of a slow cooker. Crush the bullion cubes, sprinkle over the top. Stir to mix. Cover with lid and cook on HIGH setting for 2 hours. Reduce to LOW setting, continue to cook another 4 hours.
The meat is ready, if it easily breaks apart. Using a slotted spoon to remove the meat. Place in a colander or strainer and allow some of the liquid to drip back into the pot. Place 1/2 cup of meat mixture into the center of one tortilla. Roll up burrito-style and place into a 9-inch by 13-inch baking dish. Repeat with all tortillas.
Spoon half of the remaining sauce over the tops of burritos, and sprinkle with shredded cheddar cheese. Heat oven to 400-degrees. Place wet burritos in the heated oven for 15 minutes or until cheese is melted and bubbly. Top with salsa or sour cream as desired, serve with remaining sauce and enjoy.
Serve with your favorite sides such as Spanish Rice and Refried Beans. And Margaritas, of course!
Blessed are you, Father, Lord of heaven and earth;
You have revealed to little ones the mysteries of the Kingdom.
Welcome to Rosemarie's Kitchen 