25 jan 2018. - Katie Schwend
RECIPES FROM THE RANCH
GREEN CHILE BURROS
On a cold, wintery Montana day, good, wholesome food is a necessity. It warms the body and the soul. Remember the movie “Soul Food?” Well, Green Chile Burros are my “soul food!
Let’s start with a few confessions. First, I am certainly not a pro at blogging or photography. Next, I did forget to photograph ALL of the steps in the recipe, so what you will get is the finished product. (Hopefully I will get better at this as time goes on!) Finally, I am not a “measure everything” kind of girl, I just kind of throw stuff together and usually it tastes pretty good. I WILL try to give you some direction as far as how much of each ingredient to use.
Now, I’ll start with the history of this recipe. My mom, Doreen, is a native of Arizona. I am guessing this recipe originally came from my grandmother Zula Mae who made other Tex-Mex type food. Nearly every time my mom would make a roast when I was growing up, the next night she would use the leftover roast to make this yummy, stick to your tummy, gravy goodness known lovingly in my family as Green Chile Burros. It was one of my dad’s favorites. He would eat his wrapped in a tortilla, then smothered with more of the Green Chile, cheese and sour cream. I like to eat mine as a soup, mostly because my body has short circuited and no longer likes gluten. I do make mine Gluten-Free, using an All-Purpose GF flour. The gluten free version is not as forgiving as the regular version, so some improvisation may be necessary.
Well…Here goes nothing….
First, chop 2-4 lbs. of cooked chuck roast into about 1/2 inch x 1/2 inch pieces. Size doesn’t really matter that much, just as long as they are about the size of a piece of meat you would put in a soup.
Next, heat 4-5 Tbsp. of canola oil or shortening in a stock pot or dutch oven over med-high heat. When the oil is just getting hot add enough flour to make a very thick paste, otherwise known as a roux. Continue cooking the roux over medium heat for 4-5 minutes, stirring continuously so it does not burn. Add about 1/2 a carton of beef stock and about 8-10 cups of water. Cook over med-high heat, stirring constantly with a wire whisk, until hot, bubbly and thick. It should be the consistency of a thick gravy. Once you achieve the desired thickness, remove from the heat.
Add, the roast and about 6 small cans of chopped green chiles (no need to drain them) to the gravy. Add salt and pepper to taste. (I will warn you, it takes quite a bit of salt to get it seasoned up.) Stir everything together. I like to let mine sit for at least an hour so that all of the flavors from the roast and green chiles can marry together with the gravy. This is what it should look like when everything comes together.
- 2-4 lbs. cooked chuck roast, chopped
- Canola oil or shortening
- 6 small cans chopped green chiles
- Beef Stock
- Salt and Pepper
- Cheese (optional)
- Sour Cream (optional)
- Salsa (optional)
There you have it!! I hope enjoy the recipe and feel free to share, share, share!! Check back tomorrow for another blog post from Living and Selling the Western Way of Life!