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


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 Chiles -- 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