These AMAZING Green Chili Burros come from my sister Jaclyns mother in-law, Susie Romney. Susie is the nicest, most down to earth lady I have ever had the privilege of knowing : ) After high school, I moved down 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 in town. It was one of the best experiences of my life. I worked for Doc for almost 5 years and he taught me so much! I finally moved out of Jac and Andys house into an apartment and Susie would sometimes drop by and 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!!
SUSIES GREEN CHILI BURROS
3-4 lb Cross Rib Roast
3 (4 oz) cans of diced Green Chilies
3-4 tablespoons Flour
1 Onion, chopped
2 tablespoons Oil
1 teaspoon Garlic Powder
1 teaspoon Cumin
Salt & Pepper, to taste
Cook the roast in a crockpot on low for 8-10 hours, or until it falls apart. Take roast out of crockpot 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 crockpot, and then stir in gravy. Put lid back on and let heat for 10-15 minutes. Serve in tortillas with your favorite 'taco' toppings. (Salsa, Sour Cream, Cheese)