These AMAZING Green Chili Burros come from my sister Jaclyns mother in-law, Susie. Susie is the most down to earth, sweetest lady I have ever met. : ) 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 you make from the drippings. You wrap it 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!!
Green Chili Burros
- 3 to 4 lbs Cross Rib Beef Roast
- 3 cans (4 ounces, each) diced Green Chilies
- 3 to 4 tablespoons All-Purpose Flour
- 1 small White or Yellow Onion chopped
- 2 tablespoons Vegetable Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Cumin
- Salt & Pepper to taste
- Cook the roast in a crock pot on low heat for 8 to 10 hours, or until it falls apart. Take roast out of crock pot and shred. Set aside.
- Remove the fat from the drippings and set drippings aside.
- In a large skillet, saute the onion in the oil until onion turns translucent. Then add green chilies and the drippings. Stir in the flour and whisk to create a gravy. Add in the seasonings. Add salt & pepper to your desired taste.
- Put the roast back into the crock pot, and then stir in gravy. Put lid back on and let heat for 10 to 15 minutes. Serve in tortillas with your favorite ‘taco’ toppings. (Salsa, Sour Cream, Cheese, Etc.)