With These Freezer Friendly Burritos or Chimichanga,Have Dinner Ready in 60 Seconds Every Night

2 years ago
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Pressure cooke for 18 mins- Quick release
Thawed microwave 60 seconds
frozen microwave 2 to 3 minutes

Ingredients for Bistec Ranchero burritos/ Chimichangas
2.5 pounds of chuck roast (pot roast boneless)
1 to 20 flour tortillas
1 Tbsp olive oil
2 medium potatoes + 1 extra if needed
1 tomato
1 poblano pepper
4oz of tomato sauce
1 medium onion
2 garlic cloves
3/4 of a cup of warm water
1/2 Tbsp ground cumin
1/2 Tbsp Mexican oregano
1 tsp black pepper
1 tsp of salt or 1 1/2 Tbsp chicken bouillon (adjust to taste)
Small bunch of cilantro
1 Tbsp of AP Flour or corn start dissolved in cold water

Tortilla glue
Dissolve warm water into AP flour until you achieve a paste
*make extra if you want to add bistec ranchero to make a thicker stew/gravy

Tips‼️
Have a lot of fun when making this recipe 😁
This recipe will make 20 to 24 burritos
Make all recipes comfortable for your home

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