Copycat Hacienda Wet Burritos (Shredded Pork, Beef, Chicken or Ground Beef

• Meat

  • 2 tsp Better than bouillon beef base
  • 1 (10 1/2 oz. can Campbell's beef consomme
  • 2 lb Pulled and shredded pork, chuck roast or chicken, cooked

• Produce

  • 1 (12-16 oz. can kidney beans
  • 4 cups Lettuce
  • 1 tsp Onion powder
  • 1 Pickled jalapeno peppers
  • 2 1/8 tsp Powdered garlic
  • 1 Tomato, large

• Condiments

  • 12 Black olive, slices
  • 1 Guacamole
  • 1 Hot sauce or sriracha sauce
  • 1 tbsp Ketchup
  • 1/2 tbsp Sriracha sauce

• Baking & Spices

  • 1/2 tsp Cayenne
  • 3 tsp Chili powder, quality
  • 2 tbsp Cornstarch
  • 4 tbsp Flour
  • 2 tsp Paprika
  • 1 Salt and coarse ground black pepper
  • 2 tsp Seasoned salt

• Nuts & Seeds

  • 2 tsp Cumin

• Bread & Baked Goods

  • 4 Burrito sized flour tortillas, large

• Dairy

  • 2 tbsp Butter
  • 1 (16 oz. bag Mexi-blend cheese
  • 1 Sour cream

• Prepared

  • 1 (10 oz. can Enchilada sauce

• Beer, Wine & Liquor

  • 1 cup Beer

• Liquids

  • 1 1/2 cups Water

Found on wildflourskitchen.com

Ingredients

• 2 lbs. cooked, pulled and shredded pork, chuck roast or chicken, or cooked and chopped ground beef, (*a rotisserie chicken can also be used in place of homemade pulled chicken)
• Seasoning Mix:
• Dry:
• 2 tsp. seasoned salt, I use Johnnys
• ½ tsp. cayenne
• 1 tsp. onion powder
• 2½ tsp. quality chili powder
• 2 tsp. paprika
• 2 tsp. garlic powder
• 2 tsp. cumin
• 2 Tbl. cornstarch
• 2 Tbl. flour
• Wet:
• 2 tsp. Better Than Bouillon Beef Base for red meats, (Chicken Base for poultry and pork)
• 1 Tbl. ketchup
• ½ Tbl. Sriracha sauce
• 1 cup beer
• 1½ cups water
• Secret Sauce:
• 2 Tbl. butter
• 2 Tbl. flour
• 1 (10½ oz.) can Campbells Beef Consommé
• 1 (10 oz.) can Enchilada Sauce, I used Old El Pasos Mild
• ½ tsp. quality chili powder
• ⅛ tsp. garlic powder
• Rest of ingredients:
• 4 large burrito-sized flour tortillas
• 1 (16 oz.) bag shredded Mexi-blend cheese
• 1 large tomato, or 2 small, chopped
• 4-6 cups shredded lettuce, as desired
• salt and coarse ground black pepper
• chopped pickled jalapeño peppers, optional
• 1 (12-16 oz.) can kidney beans, rinsed and drained well, *or refried beans - see note
• Extra Toppings:
• 12 black olive slices
• Sour Cream
• Guacamole
• Hot Sauce or Sriracha Sauce

Directions

• Add cooked pulled pork, beef or chicken, (or cooked ground beef), to a large frying pan.
• In small to medium bowl, mix dry ingredients from seasoning mix well.Sprinkle over meat in pan and stir in to coat and mix.
• Stir in wet seasoning ingredients. (*I like to dissolve the beef/chicken base in the water in the microwave so that its easier to mix in.) Heat over medium-high heat until it comes to a low boil, reduce heat and simmer, stirring as needed, until thick. *Stir often towards end to prevent sticking or scorching. Cover and set aside.
• Preheat oven to 350 degrees.
• In medium saucepan, make Secret Sauce: Melt butter over medium-low heat, stir in flour and heat, stirring, until bubbly. Cook and stir for 4-5 minutes to cook out raw flour taste. Slowly whisk in beef consommé keeping mixture blended and smooth. Stir in enchilada sauce, and add chili powder and garlic powder. Heat to boiling, and low boil, stirring, for 3-4 more minutes until thickened. Remove from heat.
• In four separate small, very shallow, baking dishes (ones you can eat out of), place a large flour tortilla.
• Top each in order:
• small amount of cheese
• chopped tomato
• shredded lettuce
• sprinkle with salt and pepper
• a handful of cheese
• chopped pickled jalapeños, optional
• a fourth of the meat (1/2 lb. each)
• beans to taste
• Fold edges over tightly and careful turn each over.
• Ladle with sauce until each are completely covered.
• PILE on the cheese!
• Pop into the oven and bake for 15 minutes.
• Top each with 3 black olive slices. Serve with extra toppings of choice.
• Goes well with chips and salsa and Mexican red beans and rice.