Filled with a spicy “carne con chile” stew of beef brisket seasoned with El Guapo® chiles and spices, these burritos make a deliciously hearty lunch or dinner for the ones you love.
15m
PREP TIME
3hr 20m
COOK TIME
627
CALORIES
14
INGREDIENTS
Servings: 16
Ingredients
- Pork
- 5 to 7 pounds beef brisket, fat trimmed to 1 1/2-inches thick
- 1 large white onion, coarsely chopped
- 8 medium garlic cloves, peeled and smashed
- 5 plum tomatoes , cored and coarsely chopped
- 3 El Guapo® Mexican Bay Leaves (Laurel)
- 1 tablespoon kosher salt
- 2 teaspoons El Guapo® Ground Cumin
- 2 teaspoons El Guapo® Whole Oregano (Oregano Entero)
- 1 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida)
- 2 cartons (32 ounces each) original chicken stock
- 15 El Guapo® Whole Tepin Chili Peppers (Chile Tepin Entero)
- 8 El Guapo® Whole New Mexico Chili Pods (Chile Nuevo Mexico Entero), stemmed and seeded
- 3 El Guapo® Whole Morita Chili Pods (Chile Morita Entero), stemmed and seeded
- 16 large (10-inch) flour tortillas, warmed
KEY PRODUCTS
INSTRUCTIONS
- 1 Cut brisket into 3 to 4 large pieces. Place brisket, onion, garlic, tomatoes, bay leaves, salt, cumin, oregano and black pepper in large saucepan. Pour stock over top. Bring to boil on medium-high heat. Reduce heat; simmer 3 hours or until meat is fork-tender. Remove meat from saucepan using tongs or slotted spoon; cut into small bite-size pieces. Set aside.
- 2 Add chilies to saucepan. Simmer 5 minutes or until chilies are softened. Remove bay leaves. Carefully transfer sauce mixture to blender container; cover. Blend on HIGH until smooth. Return sauce mixture to saucepan; add beef and mix to coat well.
- 3 Spoon about 1/2 cup Carne con Chile mixture down lower third of tortillas and roll into burritos. Serve with beans, rice and salsa, if desired.
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