Red Chile (for burritos)

This recipe is prepared in a similar manner as the Green Chile, only a totally different taste.  Let's jump on in!

Get your meat goin'...

Season with salt...

And pepper...

Cover with foil and place in the oven for about 45 minutes. 

Should look a lil something like this!

Let your meat cool and place the meat drippings in the refrigerator for a lil while.  Skim the fat off the drippings and set it aside. 

Now get your garlic minced up:

And your onion...

And throw your diced or shredded meat in a stock pot.

Get your Red Chile Sauce ready:

Baca's is great.  You can find it in the freezer section at the store.  Yum!

Now throw your sauce in there:

Once the sauce cooks down it looks like so:

Add some flour to thicken it up:

Let it simmer on the stove for about 40 minutes. 

Enjoy it in a bowl, topped with cheese and sour cream, with a tortilla on the side.  It's also fabulous in a burrito!

Look at this stuff!

Take a bite, you earned it!

Sometimes, when I eat it in a bowl, I like to 'pinch a chile' and tear off a little bite sized portion of a tortilla, place some of the red chile/cheesy/sour creamy goodness inside of it and enjoy it bite by bite.

Yummy, another family favorite of Grandma's!

Here's the recipe... make sure you let me know how yours turns out!

Red Chile

Prep Time: 15 Minutes

Bake (Oven) Time: 45 Minutes

Cook (Stovetop) Time: 40 Minutes

Makes: 2.5 Quarts

Ingredients

2 lbs. Beef Roast (any kind with a little fat works)

2 lbs. Pork Roast or Loin (or you can use all 4 lbs. Beef roast)

Salt and Pepper for roast

6 Garlic Cloves, finely chopped

1 Medium Onion, diced

2 Cans Chicken Broth

Red Chile Sauce (can be found in the frozen food section, Baca’s is best!)

Flour to thicken

Directions

Heat oven to 325 degrees.  Season meat with salt and pepper.  Place roasts in a roasting pan and cover with foil.  Cook until tender (approximately 45 minutes).  Take drippings from roasts and place in refrigerator for 10 minutes.  Skim fat off drippings.  Cool meat and cut into little bite-sized pieces or shred, cutting off any fat.  Add meat, meat drippings, onions, and garlic in a stock pot and cook until onions are translucent.  Add red chile sauce and cook for 40 minutes over medium heat in a large stock pot.  Add more chicken broth for a thinner consistency or mix in flour to make a thicker consistency.  Can be eaten in a bowl with tortillas or in a burrito!