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.
- 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)
- 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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