Chili Colorado Burritos - Colorful Merry Christmas Gift for Paul and Friends

Chili Colorado Burritos from

What to give all these friends? We have it all, and want to downsize.

This year, for gifts, I'm giving everyone dinner and here's how! I'm cooking up a giant pot of Chili Colorado to make 40 fat burritos that I'll roll in aluminum foil, freeze, and then tie with colorful curly ribbons. Then, I'll give them away in groups of 3+ - HO HO HO. Friends are to then bake and enjoy in a future hungry moment - yum yum!

Try it! Chili Colorado burritos are easy to make (burrito assembly is a little tedious - enlist a friend) and are sure to garner cooking kudos and repeated recipe requests.


Chili Colorado Burritos

About this Recipe
These awesome burritos are Annette's recipe. Annette grew up in Gonzales, CA where produce is king, cowboys are real, and Mexican food is the honest to goodness real thing. Annette shared this prized recipe with me when I was dating her husband's brother. Now that that's over, I'm left with the best parts - freedom and this fabulous recipe which I am happy to share with you.

From the Kitchen of: Trina Clickner


1 small can El Pato Salsa de Chile Fresco (Mexican Hot Tomato Sauce)
3 cans regular tomato sauce
1 can diced green chilies
1 to 1-1/2 cans water (use tomato sauce can)
2 lbs pork cubes (pork shoulder or pork roast cut into cubes)

salt & pepper to taste
flour tortillas
shredded or grated medium or sharp cheddar cheese
aluminum foil

For Burritos - add cooked rice, fresh salsa, or refried beans


1. Brown pork chunks in oil in a large pot.
2. Sprinkle pork with salt and pepper while browning.
3. When pork is fully browned, add the tomato sauce, water, and diced chilies.
4. Bring to a boil and simmer covered over low heat for 3+ hours until pork breaks down into sheds and breaks into small pieces when you stir it. The mixture will become very thick and the longer you cook it, the better it is.
5. Cool slightly.
6. Meanwhile, tear off the same number of aluminum foil rectangular pieces as you have flour tortillas. Make sure they are large enough to completely wrap the burritos, about 8" long.
7. Shred or grate cheddar cheese and set aside in a large bowl or on a large plate.
8. Heat a frying pan or skillet over medium high heat. Turn heat down to medium and warm tortillas one at a time until they are warm. Heat tortillas on both side so that they are just warm - still supple and not brittle.
9. Place warm tortilla on a piece of aluminum foil.
10. Spoon a moderate among of pork/tomato mixture in a big fat line down the center of the tortilla, keeping about 1" from the edge. Don't put in too much or they will be hard to roll and a big mess.
11. Sprinkle about 2-3 Tbs of cheese over the meat.
12. Add a moderate amount of rice, salsa and beans (optional).
13. Roll, folding and tucking tortilla edges in so meat stays inside.
14. Once rolled, roll aluminum foil around the tortilla.
15. Repeat until all tortillas are rolled.
16. Enjoy .

Serving, Prep Suggestions

PORK: Carving the pork roast into squares or chunks is done easily when the meat is slightly frozen.

BURRITO: Burrito assembly is a little tedious - enlist a friend.

BAKE: These awesome burritos are best when warmed in the oven - the cheese melts with the chili Colorado, enabling these wonderful flavors to bubble and combine to their fullest potential. Don't be in a rush and settle for microwaving them or you'll be missing the very best part.

FREEZE: These are great fast food items that you can make ahead of time and put in the freezer.

GIFTS: They also make great gifts for the family that has everything - make a huge plate of these and tie each aluminum foil wrapped burrito with a colorful ribbon! They can pop them in the freezer to enjoy time and time again. A real big hit - say Merry Christmas!

Shopping List for Chili Colorado Burritos
El Pato Salsa de Chile Fresco - 1 small can (has picture of duck on one side, tomatoes and peppers on the other
regular tomato sauce - 3 cans
diced chilies - 1 small can
pork cubes - about 2 lbs, shoulder or pork roast cut into 1" to 2" cubes
flour tortillas, burrito size - 1 to 2 packages
cheddar cheese, medium to sharp - at least 1 pound
salt & pepper

End of Recipe