27
Easy Chile Colorado Smothered Burritos by Barbara Schieving
C
hili Colorado is a very popular, easy slow
cooker 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 cooked, 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.
Directions:
1) Add beef, 1 cup enchilada sauce, bouillon, and water to the cooking pot. Press
[Manual] and 30 minutes pressure cooking time. When beep sounds, turn off pres-
sure cooker and use a natural pressure release for 10 minutes and then do a Quick
Release to release pressure. When valve drops, carefully remove lid.
2) 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.
Barbara has a growing collection of electric pressure cooker recipes at
www.PressureCookingToday.com
3 lbs. boneless beef rump
16 oz. enchilada sauce, di-
tsps beef base (ex. Better
