I’m diving into something that’s going to make your taste buds dance with joy: a wet, smothered burrito with a classic green chili sauce. This isn’t just any burrito; it’s a flavor explosion wrapped in a warm, homemade tortilla. Trust me, you’re going to want to bookmark this!
Chile Verde Ingredients:
1-2 cups freshly grated mozzarella and medium cheddar
Creamy green chili sauce ingredients
10-13 tomatillos
6 roasted and peeled hatch chiles (you can use Anaheim or canned green chili)
6 garlic cloves
1 roasted serrano pepper
1/2 bunch cilantro
1/2 medium white or yellow onion
2 tbsp chicken bouillon (natural Knorr chicken bouillon)
1/2 cup water
1/4 heavy whipping cream (or Mexican cream, milk, evaporated milk)
2 tbsp AP flour
2 tbsp butter or 2 tbsp margarine
Extra spice- add 5 chiles de árbol or 8 chiltepines
Filling:
2 to 3 potatoes
Boil peeled and cubed for 10-12 minutes
Instructions:
Add the pre-boiled tomatillos to a blender. If using canned tomatillos, add them directly. Add cilantro, onion, and garlic to the blender. Add your choice of spicy hatched chilies, poblanos, Anaheim peppers, jalapeños, or serranos. Blend the mixture until smooth. Optional: add half a cup of fresh chicken broth or a chicken bouillon to the blender. You can also use heavy cream, crema fresca, milk, or evaporated milk as alternatives. Blend again. Check the consistency. Adjust with water as needed to achieve your desired thickness.
Melt butter (or margarine) in a pan over medium heat. Add flour and quickly mix to coat and absorb the butter. Cook the flour and butter mixture for about 20-30 seconds. Add the blended sauce to the pan and mix quickly to break up the flour and butter mixture into the sauce. Add three tablespoons of water to the blender, shake it up, and pour it into the pan. Cook the sauce for 3-4 minutes, stirring every minute to prevent splattering. Taste and adjust seasoning with salt or additional chicken bouillon as needed. Allow the sauce to cook for an additional 2-3 minutes if needed, and adjust the consistency with more water if it's too thick.
Crisp up your carnitas in a pan. Add boiled potatoes (boiled for about 10-12 minutes and cut into cubes) to the carnitas. Mash the potatoes into the carnitas to make the mixture nice and soft. Adjust the salt content if needed.
Preheat your oven. Spread some green chili sauce on the bottom of a baking dish. Take a freshly made tortilla (warmed up) and add the carnitas and potato filling. Roll up the tortilla to form a burrito and place it in the baking dish. Repeat to make additional burritos. Pour the remaining green chili sauce over the burritos, ensuring that the sides are coated to prevent drying out.
Layer the burritos with shredded cheese (mozzarella, medium cheddar, or Mexican cheese blend). Bake the burritos in the oven until the cheese is melted and bubbly.
Let the burritos cool for about 10-15 minutes before serving to allow the cheese to set and to avoid burning.
Feel free to customize the recipe to your liking and preferences. Enjoy your delicious smothered chile verde burritos!
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