Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Shredded Beef Burritos with New Mexico Hatch Chiles
By Chef Tom Fraker

Shredded Beef Burritos with New Mexico Hatch Chiles


1 pound Boneless Chuck Steak
Water To Cover
1 each Onion -- peeled, halved
4 cloves Melissa's Peeled Garlic -- halved
to taste Salt and Pepper
4 to 6 Large Flour Tortillas
2 each Fresh Tomatoes -- diced
1/2 head Iceberg Lettuce -- shredded
4 each New Mexico Hatch Peppers -- roasted, peeled, seeded, diced
4 ounces Sour Cream
1 cup Shredded Cheese -- Jack or Cheddar or both


Place the beef in a pot and cover with water. Add the onion and garlic and season with salt and pepper. Bring to a boil, reduce heat to a simmer and cook for an hour. Remove from the heat and, when cool enough to handle, shred the beef into pieces.

Place the tortillas on a flat surface and place equal amounts of all of the ingredients in the center of each tortilla. Roll them up and enjoy.

Makes 4 to 6 burritos.

Note: Serve these burritos with your favorite salsa.

Recipe from Hatch Chile Cookbook