Green Chili Burros
This AMAZING Green Chili Burros recipe comes from my sister Jaclyn’s mother in-law, Susie. After high school, I moved to Bullhead, AZ to live with my sister Jaclyn and her husband Andy. I had landed a job with Jaclyn working for Dr. Currivan, an oral surgeon. It was one of the best experiences of my life. I worked for Doc for almost 5 years. He taught me so much!
I finally moved out of Jac and Andy’s house, and into an apartment. Susie would sometimes drop by to bring me chocolate chip cookies and to just visit. They were the greatest chocolate chip cookies I have ever tasted!
Susie is known for making these delicious burros. It is a cross rib roast, shredded and mixed with a heavenly green chili gravy that you make from the drippings. You wrap it all up into a tortilla and add any kind of toppings you like! Tonight, I added some Monterrey Jack cheese, sour cream and salsa to ours. They were divine : ) Thanks for sharing this recipe Susie!
Ingredients
- 1 cup water
- 3 to 4 lbs boneless cross rib beef roast
- 3 cans (4 ounces, each) diced green chilies
- 3 to 4 tablespoons all-purpose flour
- 1 small white onion chopped
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- salt and pepper to taste
Toppings
- salsa
- sour cream
- guacamole
- shredded cheese
Instructions
- Pour the water in a large greased crock pot. (I use a 7-quart size.) Place the roast in the water. Cover crock pot with the lid and cook on low heat for 8 to 10 hours, or until the roast easily falls apart. Carefully, take the cooked roast out of crock pot and place on a clean cutting board. Shred the roast. Set aside.
- Carefully, remove the fat from the drippings inside of the crock pot, and then set the drippings aside.
- In a large skillet, saute the onion in the oil until it turns translucent. Add the green chilies and the drippings. Stir in the flour and whisk to create a gravy. Add in the seasonings. Add salt and pepper to your desired taste.
- Place the shredded beef back into the crock pot and stir in the gravy. Place the lid back on and allow to heat up for 10 to 15 minutes. Stir and then serve in tortillas with your favorite toppings. Enjoy!
ok I am drooling that sounds sooo good right now!!!
I make something simular but never thought of thickening the sauce!
Ok, here you go again! I sware you must be reading my mind! I was thinking about making some sort of shredded meat tacos this week. I think we might have been twins separated at birth!
That looks so yummy!! Jessie(tried and true yummy recipes)
That looks Ammmmmazing! I must try this 🙂
These look very yummy! I will use ground venison as my freezer is full and let you know how it tastes with the meat!
Yummo!!! I love green chilies! I can’t wait to make these!
My mouth is watering!!! Wow. I love your new Header.
I made these with some leftover(frozen) spicy pork! It was a huge hit for us! Leftovers are on the menu tonight, YUM!!! Thanks for the recipe and the peek at my site, Holly!
Could you use a pork roast?
this looks so delicioso! I love flank steak, which is what this looks like, but i use the pressure cooker to tenderize it. takes much, much less time than 8-9 hours to cook! 🙂
Going through your archives in case you can’t tell, lol! THESE are going on my menu next week. We are HUGE Green Chili freaks in this house…HOLY YUM!
I have been looking for this recipe for years. I had one that sounds just like this. The kids loved it. In my many moves when we were single on our own I lost my Ted Degraiza litttle cookbook my mom gave me. There was a recipe just like this. I know I used ground beef back in the day but this is going to be perfect. I can’t wait to make it with shredded beef.
I’m happy you found the recipe! I hope you love it Teresa!
Having a party tomorrow for my husband Tony! He is now an American. So invited 60 people. And I made green Chile burritos from your recipe. And it is a success! Going to let it sit over night and it is going to be a hit! Thabks, The burning Mom.. T
This looks great, but the recipe doesn’t say whether it’s a pork roast or a beef roast. To me it looks like pork. Can you specify (i’ve never heard of a cross rib roast). Thanks.
It’s a beef roast 🙂
I just wanted to say thank you for this. My grandmother had this recipe (well almost the same) and our family made special occasions synonymous with her green Chile burritos. For more than 30 years. I tried to obtain the written recipe from her before she passed…and it was finally made available 2 me 2 years after she died. (Family feud would be an understatement). Anyways, I just wanted to say thank you for sharing this great recipe with the world! More people should give it a try…they won’t be sorry
Such a sweet comment. I am so happy you were able to find this recipe. 🙂
My caps lock is stuck….I’ve made this many times exactly as written. Perfect! Once I short cutters and used ground chuck…same perfection.
I have never seen another recipe that was so close to the way my mom made this . thanks for putting this out here . .tonight we will be enjoying it
This looks so much like my Grandma’s green chili burros. I was just curious do you put any liquid in the crock pot with the roast or just the roast by itself for the 9 hours?
Yes, I put about 1 cup of water in the bottom. I will add that to the recipe card 🙂