Fork tender chunks of spicy beef wrapped in a flour tortilla, covered with enchilada sauce and cheese then broiled until the cheese is melted and gooey and starting to bubble and brown.
Last month, we were driving home from a wrestling tournament in Reno, Nevada, and decided to stop for lunch in the tiny town of Battle Mountain. I opened the Yelp app on my iPhone and checked out the reviews on the top rated restaurant, El Aguila Real. One reviewer said, this is the best place to eat in Battle Mountain.
My husband and I were a little leery of Mexican food in a small town in Nevada, but decided to give it a try and ordered a Chile Colorado Smothered Burrito. It was fantastic. One was big enough to share, and it tasted like someone’s sweet little abuela was in the back doing the cooking.
When I got home, I couldn’t stop thinking about the chile colorado burrito. We eat a lot of Cafe Rio Sweet Pork Barbacoa Salads and often make pork tacos and enchiladas at home, so beef was a nice change of pace.
Chile Colorado is a very popular, easy slow cooker recipe. My pressure cooker recipe is inspired by Chef In Training’s Chile Colorado recipe. The original recipe cooks for 7-8 hours in the slow cooker. The cook time in the pressure cooker is only 30 minutes.
The Frontera Red Chile Enchilada Sauce, which comes in 8 ounce packages, is perfect for this recipe, but feel free to use your favorite brand. I used a rump roast because it’s leaner than chuck roast, but you could use chuck or even stew meat if you prefer. If you have time, you could sear the beef before you cook it in the enchilada sauce. You could even cook the roast whole and cut or shred it after it’s cook, just be sure and increase the cooking time.
This recipe is an easy pressure cooker recipe, perfect for a busy night. The beef freezes well, so if I have leftovers, I like to freeze it in Ziploc bags in individual serving sizes for quick lunches too.
Ingredients
- 3 lbs. boneless beef rump roast, cubed
- 16 oz. enchilada sauce, divided
- 2 beef bouillon cubes or 2 teaspoons beef base (ex. Better Than Bouillon)
- 1/2 cup water
- 10 -12 burrito-size flour tortillas
- 2 cups shredded cheese (I used Colby Jack)
Directions
- Add beef, 1 cup enchilada sauce, bouillon and water to the cooking pot. Select High Pressure and set the timer for 30 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release pressure. When valve drops carefully remove lid.
- Put a tortilla on a rimmed baking tray lined with aluminum foil, add approximately 1/2 cup beef to the center of the tortilla, fold in edges, and roll up into a burrito. Repeat with remaining tortillas. Top with enchilada sauce and shredded cheese. Broil until cheese is bubbly, about 2-4 minutes.
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Today's pressure cookers aren't the scary pressure cookers you may remember. I'll share what I'm cooking up in my pressure cooker and I hope you'll share what you're cooking too.
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Note to self…. must get a pressure cooker!!!! This looks yummy!
I lovveeeee chili Colorado and this looks delicious. Frontera grill is my favorite Chicago restaurant (love his cookbooks too). How do I get my hands on these packets. Did you find them in the grocery store? Your’e an inspiration with the pressure cooker Barbara. I’m off to get mine from the pantry.
Harmons sells the Frontera enchiladas sauces. The green one’s great too. I’d love to eat at the Frontera grill one day.
Those look scrumptious!!! 7-8 hours down to 30 flipping minutes?! That’s amazing!!!!
Thanks Carrian! I know you’d love a pressure cooker.
Mmmmm-we’re just finishing up chicken enchiladas-I know Bob would be ALL FOR these. That enchilada sauce is a new one to me-have never seen it in my area darn it-I’ll work around it. I haven’t used the pressure cooker in a week or so-I’m so overdue.
Thank you Barbara!
So when are you having me over for dinner? And burritos?
My husband makes Chile Colorado from scratch with the dried chile peppers. Yours looks yummy and way easier than the time he spends on his! Once again, I’m left wishing so badly that we had a pressure cooker! For now, at least we have Barbara Bakes!! xo
I’m on a Mexican kick. I can see this in the near future. Looks beautiful.
This looks wonderful. I can’t wait to get to my pressure cooker. This will go great with my homemade Spanish rice… Which takes 45 minutes.
Thanks Rose! Have you tried making your Spanish rice in the pressure cooker? Rice cooks great in the pressure cooker.
This looks yummy! So many times the cheese is in the burrito mixture. This way I can leave it off for myself & put it on for my husband. I’ve passed right by many burrito recipes because of this. Now I’ll do it this way. Do you know if any of the packettes are available in Canada? Thanks!