Green Chilean Burrito Slow Cooker Making

Green Chilean Burrito Slow Cooker Making


The simplest green chile burrito requires only a few ingredients, including seasoned grilled meat and 505 green chile sauce. The whole family loves them!

Mexican food is probably the most commonly eaten food in our family, and these green Chilean donkey meat are one of our Mexican dinners! Sometimes our kids prefer bean cakes to these, but the whole family loves burritos!

Just like grandma’s donkey!

Growing up, we always called my great-grandmother “Grandma Bean Burro”. It wasn’t until I was a teenager that I realized that it was really not her name.

I recently asked my mother why we called her that, and she said it was because we all knew she was because of her “ass”. Obviously, she makes the best homemade burritos, and everyone loves them. I tell you this because every time I make these green chili burritos, I think of her.

Fortunately, we don’t have to work as hard as my grandma makes the sauce, because we found our favorite sauce! ! It is 505 Sauce and can be found at Fry’s (Kroger) in Arizona. You can also order sauces from their online store, I tell you, if you like green Chilean Burros, it’s so worth it!

All you have to do is cook your meat and add this sauce, and you are good to go!

Let your Crockpot do the work!

We eat these green chile burritos at least once a month, and always in the evening after we bake them (go here to find that recipe). We save the rest, put the meat in a clay pot with some 505 sauce, and then we are ready!

Whether you have leftovers or not, Crock Pot will do all the hard work for you! If you haven’t eaten leftover meat To use, please follow the simple instructions below:

seasoning. Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.

Cook. Put the roast in your clay pot. Pour ⅓ cup of water on the roast. Sprinkle the mixture on the top of the roast. Cook on HIGH for 4 hours or until tender.

Shred. Once it is slightly hot, chop it up.

Sauce. Return the meat to the crock or pan. Add the green chili paste and cook until the sauce is hot.

Serve. Serve on hot tortillas.

notes: You can also use chicken or pork instead of beef. Use the same dry seasoning and sauce.

Additions and leftovers

Replenish: If you want to add extra things, you can wrap them in the donkey meat with the meat, or add it on top. Some delicious options include:

You can Use leftover beef Make tacos, salads or quesadillas.

Shop Keep the remaining beef in the refrigerator for 2-3 days. Reheat in the microwave and wrap in tortillas.

if you want freeze Leftovers, assemble the burrito, wrap each beef patties with plastic film, and put them in the refrigerator Ziploc together. Freeze for up to 3 months.

arrive Reheat Soon, wrap it in a damp paper towel and microwave until the whole is hot. Otherwise, let the burrito thaw. Remove the plastic and wrap it in tin foil. Heat at 350°F in the oven until it gets hot.

For more Mexican recipes, please check:

Course main course

Mexico food

Preparation time 5 minutes

Cooking time 4 hours

Total time 4 hours 5 minutes

6 servings

Calories 284 kcal

Author Little Luna

  • 1 roast
  • 1 tbsp dry Italian seasoning
  • 1 tbsp Hidden Valley Dry Mix
  • 1 tablespoon brown gravy dry mix
  • 1/2 cup water
  • 1-2 cups 505 Green Chile Sauce
  • Tortillas (we prefer store-bought corn tortillas that are undercooked)
  • Mix Brown Gravy Dry Mix, Hidden Valley Dry Mix and Italian Dressing Dry Mix together.

  • Put the roast in your clay pot. Pour ⅓ cup of water on the roast. Sprinkle the mixture on the top of the roast. Cook on HIGH for 4 hours or until tender.

  • After roasting slightly hot, chop it up.

  • Return the meat to the crock or pan. Add the green chili paste and cook until the sauce is hot.

  • Serve on hot tortillas. Please enjoy!

The page you are looking for does not exist (404)

  • Check more articles in our categories Recipes & News and Tips and Tricks.
  • This Article is produced by foodmorning.fr Staff which is a team of expert writers and editors led by Serena Robert trusted by millions of readers worldwide.
  • Leave A Reply

    Your email address will not be published.

    This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept