63.3 g (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.). Place on top securely, place on regulator. *My recipe for Pulled Pork. Occasionally I receive free products and/or run sponsored posts—this will always be stated clearly in the post. :). Add 1 cup water, taco seasoning packets, hot sauce and butter. (These are big, but that's the way they serve them at the restaurant.) Remove beef to a plate, cover with a papertowel to keep warm and moist. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking. Plate using large spatula! *If you only want to make a few at a time, don't assemble til you are going to eat them. Add beef broth and turn heat down to medium. Disclaimer: This recipe is not Hacienda’s, but my own that I created and is my own interpretation of their “Wet Burritos“. Once rolled, they are smothered in a "gravy", reminiscent of enchilada sauce, then blanketed in cheese and baked until melted and bubbly. Pass toppings for people use as they like. Disclaimer: posts may contain Amazon affiliate links, which earn me a small commission when you buy (but doesn't cost you anything extra). https://www.gogogogourmet.com/wet-burrito-recipe-hacienda-style Let cool for a while, then transfer to 1 or 2 containers, cover, and refrigerate overnight. A little while before you're ready to make the burritos, remove the meat from the fridge and pull off the fat that has solidified. They are EASY to make!!!! (*Can also be used for beef chuck roast or boneless chicken breasts and thighs, or a boneless turkey breast.) Enjoy immediately! Adjust heat til regulator is at a nice, even steady rock. Use two spatulas to lift each burrito carefully from the pan and then set on a serving plate. 24. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Lift one edge up and roll into a large burrito, tucking the ends in as you go. Become YOUR Brand at The Food and Wine Conference, Pull-Apart Bread w/ Cheese, Herbs, & Seeds, 2 tablespoons taco seasoning (or 1 pkt storebought), 2 (10 ounce) cans enchilada sauce, or equivalent homemade, 4 med-lg Roma tomatoes, stemmed, seeded, & diced, 16 ounces shredded sharp cheddar or chedar-jack cheese. Not a big deal! Put it in a slow cooker on high for 4-6 hours or on low for 8-10 hours; it should fall apart easily when you pull a fork through it. #SundaySupper|Beef|beef chuck|burrito|shredded beef|Southwest|tex-mex|wet burrito|. Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.! They are then smothered in a "gravy", reminiscent of enchilada sauce, then blanketed in cheese and baked. Hope you try them! ;). They are WONDERFUL!! This is what really makes them "wet burritos"! Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned. Heat the beef in the microwave until warm, then use two forks to shred it. Don't let the lengthy directions fool you!!! October 2020. LOL!!) Spicy Bacon Bloody Mary and Bacon-Infused Vodka, Dijon Mushrooms - Easy Gourmet Cookbook blog tour. (Which basically means they are SMOTHERED in cheese!!!! Here is my very own version of them! Turn over and place that side down into 2 13x9 pans. Dividing everything (by eye) into 8 portions, spread beans down the center of the tortillas. This will seem like a lot, but it's right on! Set four burritos in each pan. Scatter tomatoes and lettuce over the beans. (I use an 8 quart Presto one.). Remove lid. Check all parts/vents to make sure before opening. Pile the cheese up! Take the sauce in the … (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Place thinly sliced tomatoes across center of beans, overlapping. When regulator starts to rock, set timer for 50 minutes. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use. Microwave half the tortillas very briefly to warm them up (15 seconds or so). Thank you for supporting this blog. Use 2 if needed! https://www.food.com/recipe/beef-wet-burritos-hacienda-style-206273 https://www.tasteofhome.com/recipes/shredded-beef-burrito-filling :). Place tortillas onto a microwave-safe plate and cover with a damp paper towel; microwave tortillas … Totally smother both pans with cheese. Shredded Beef Wet Burritos. Remove from heat. This ensures they don't … Heat pressure cooker (without lid) with vegetable oil over medium-high heat. I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa! Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable. Preheat oven to 350° F. Set two 9"x13" baking dishes on your work surface. Article by LeAnn Richards. © 2009-2020 All Roads Lead to the Kitchen. Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.