Two Way Red & Green Chile Burro Recipe
Make Two Way Red & Green Chile Burro Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Red Chile Filling
Green Chile Filling
Burrito Assembly & Serving
Method
Red Chile Filling
- 1
Sauté aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- 2
Add garlic and beef
Add minced garlic; cook 30 seconds until fragrant. Stir in the shredded beef and cook until lightly browned.
- 3
Add chili and simmer
Stir in red chile sauce, beef broth, and cumin; season with a pinch of salt. Bring to a gentle simmer.
- 4
Reduce sauce
Simmer 15-20 minutes, or until the sauce thickens and the beef is tender. Taste and adjust salt if needed.
Green Chile Filling
- 5
Sauté aromatics
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- 6
Add chicken
Add shredded chicken; cook until heated through and lightly browned.
- 7
Add green chile sauce and spices
Stir in green chile sauce, chicken broth, cumin, and oregano; simmer 20-25 minutes until flavors meld and sauce thickens.
- 8
Season and finish
Season with salt to taste. Remove from heat and keep warm.
Burrito Assembly & Serving
- 9
Warm tortillas
Warm the flour tortillas on a dry skillet or in the microwave until pliable.
- 10
Base layer
Spread a thin layer of cooked rice and refried beans on each tortilla.
- 11
Distribute fillings
Divide each tortilla into left and right halves. Place the red filling on the left half and the green filling on the right half.
- 12
Add cheese and cilantro
Top with shredded cheese and chopped cilantro. Add salsa, sour cream, and/or avocado if desired.
- 13
Roll burritos
Fold in the sides and roll tightly from base to tip to enclose the fillings.
- 14
Optional sear
If desired, place the burritos seam-side down on a hot skillet for 1-2 minutes to seal.
- 15
Serve
Serve hot with lime wedges and extra salsa.
