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Beef Wet Burritos Hacienda-Style

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Ingredients

Adjust Servings:
1 (3 lb) chuck roast, trim outer fat
1/2 teaspoon seasoning salt (use johnnie's)
1/2 teaspoon garlic powder
1/2 teaspoon fresh coarse ground black pepper
1/2 teaspoon cumin
1/2 teaspoon chili powder
3 tablespoons vegetable oil, more if needed
1 (14 ounce) can beef broth
2 (1 ounce) packets lawry's taco seasoning mix
1 teaspoon frank's red hot sauce

Nutritional information

1620.2
Calories
988 g
Calories From Fat
109.8 g
Total Fat
51.5 g
Saturated Fat
298 mg
Cholesterol
2633.8 mg
Sodium
63.3 g
Carbs
4.1 g
Dietary Fiber
3.4 g
Sugars
91.6 g
Protein
608 g
Serving Size

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Beef Wet Burritos Hacienda-Style

Features:
    Cuisine:

    There is a fantastic Mexican restaurant nearby called the "Hacienda", and they are FAMOUS for their "wet burritos". (Which basically means they are SMOTHERED in cheese!!!! LOL!!) They are WONDERFUL!! Here is my very own version of them! (These are big, but that's the way they serve them at the restaurant.) Don't let the lengthy directions fool you!!! They are EASY to make!!!! Hope you try them! :)

    • 200 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Beef Wet Burritos Hacienda-Style!,There is a fantastic Mexican restaurant nearby called the “Hacienda”, and they are FAMOUS for their “wet burritos”. (Which basically means they are SMOTHERED in cheese!!!! LOL!!) They are WONDERFUL!! Here is my very own version of them! (These are big, but that’s the way they serve them at the restaurant.) Don’t let the lengthy directions fool you!!! They are EASY to make!!!! Hope you try them! :),This is restaurant quality w/out breaking the bank! used 2.5 lbs of chuck steaks (I just like the consistency better since chuck roast seems more stringy). I cut some of the fat off first, browned it in the seasonings, then stuck it in the crock pot for 6 hours. I shredded it on a plate to get rid of some more fat from the middle. I cut the ingredients in half, even though used 2.5 lbs and it was perfect. Didn’t want to use so much taco seasoning. Bought low-sodium beef broth & taco seasoning. used 1 1/2 cups enchilada sauce & 1/2 cup gravy and it was perfect. It made 5 burritos, though it could have made 6. Next time I will put the lettuce & tomatoes on the outside, as I really prefer more of a crunch. The sauce is spectacular and who would have thought, so easy! Thanks!!! This is a keeper!


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    Steps

    1
    Done

    Season Each Side of Roast Evenly With Seasoning Salt, Garlic Powder, Pepper, Cumin and Chili Powder Using a 1/4 Teaspoons Each Per Side.

    2
    Done

    Heat Pressure Cooker (without Lid) With Vegetable Oil Over Medium-High Heat.(use an 8 Quart Presto One.).

    3
    Done

    When Hot, Place Roast in Carefully.

    4
    Done

    Brown Each Side, This Should Take About 3-5 Minutes Per Side Depending on How Hot the Pot/Oil Is. Just Brown Each Side Nicely Is All. not a Big Deal! ;).

    5
    Done

    Add Beef Broth and Turn Heat Down to Medium.

    6
    Done

    Place on Top Securely, Place on Regulator.

    7
    Done

    Heat Til Regulator Starts Rocking. (this Takes About 10-15 Minutes at Most.).

    8
    Done

    Adjust Heat Til Regulator Is at a Nice, Even Steady Rock. (if It's Rocking Really Slow, Turn the Heat Up a Tiny Tad, and Vice-Versa.).

    9
    Done

    When Regulator Starts to Rock, Set Timer For 50 Minutes.

    10
    Done

    After 50 Minutes, Turn Off Heat and Let It Sit, (let It Drop on It's Own Accord), Til It Is Cool/Safe to Open. Check All Parts/Vents to Make Sure Before Opening.

    Mustafa Price

    Dessert diva crafting sweet treats that are as beautiful as they are delicious.

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