Spicy Cilantro and Fire Roasted Chili Stew Meat Burritos – Flavor Explosion in Every Bite!

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Hey there! Ever tried Cilantro and Fire Roasted Chili Stew Meat Burritos? They're a delightful fusion of flavors – tender stew meat, spicy fire-roasted chilies, and a mix of exciting spices, all wrapped up in a burrito. You can cook 'em up quickly in an Instant Pot or simmer 'em on the stovetop. These burritos are like a Tex-Mex and Southwestern flavor party! Picture this: fresh cilantro, a kick of spice from seasonings, and a pop of citrus from a lemon wedge. It's a tasty option for any meal, from casual weeknight dinners to special get-togethers

You Will Need

1/2 cup Cilantro Leaves
1.37 pounds Stew Meat (or steak), cut into bite-sized pieces
10 Fire Roasted Chili's (chopped)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Garlic Powder
1/2 tsp Lemon Pepper
1/2 tsp Crushed Red Pepper
2 cups Water
Flour tortillas
Green pepper slices
Sour cream
Shredded cheese
Diced onion
Lemon wedges

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How to make Green Chili Beef burritos Instant Pot

Start by preparing your cilantro. If you'd like to save some for later, roll it into a log with leaves tucked in a little, keeping the stems intact. Cut the desired amount of cilantro leaves and set them aside for this recipe.
If your stew meat is frozen, you'll need to thaw it first. Place the frozen meat in your Instant Pot and pressure cook it for 4 minutes on high pressure with one cup of water. After the pressure cooking, release the pressure manually.
Once the meat is thawed, add the fire roasted chili's (you can chop them or leave them whole), salt, pepper, garlic powder, lemon pepper, crushed red pepper, and 2 cups of water to the Instant Pot with the meat.
Seal the Instant Pot, ensuring it's set to "sealing" and not "venting." Pressure cook on high for 30 minutes with an instant release.
Wait until the valve pin drops, indicating the pressure is released, before opening the lid. Be sure to open the lid away from you to avoid the hot steam.
Stir the contents in the Instant Pot and chop up the green chilies to distribute their flavors throughout the stew meat.
To assemble the burritos, warm up tortillas and place a generous portion of the stew meat and green chili mixture in the center.
Top the stew meat with green pepper slices, sour cream, shredded cheese, and diced onion.
Squeeze the juice from a lemon wedge over the fillings.
Fold the sides of the tortilla over the fillings and roll it up to create a burrito.

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How to make Green Chili Beef burritos Stove Top

In a large skillet or a Dutch oven, heat some oil over medium-high heat. Add the stew meat pieces and brown them on all sides. This should take about 5-7 minutes. Remove the meat from the skillet and set it aside.
In the same skillet, add the chopped fire roasted chilies and sauté for a couple of minutes until they become fragrant.
Return the browned stew meat to the skillet and add the salt, pepper, garlic powder, lemon pepper, crushed red pepper, and 2 cups of water. Stir to combine all the ingredients.
Reduce the heat to low, cover the skillet, and let the mixture simmer for about 20-25 minutes, or until the meat is tender and the flavors are well incorporated. You may need to add more water if it becomes too dry during cooking.
While the stew meat is simmering, warm the flour tortillas in a separate skillet or microwave.
Once the meat is cooked and tender, remove it from the heat. You can use a slotted spoon to transfer the meat to the tortillas to prevent excess liquid from making them soggy.
Top the stew meat in the tortillas with green pepper slices, sour cream, shredded cheese, diced onion, and a squeeze of lemon juice from a wedge.
Fold the sides of the tortilla over the fillings and roll it up to create a burrito.

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How to make Green Chili Beef burritos for OAMC (Freezer Meals)

In a large stockpot or multiple pots if needed, brown the stew meat pieces in batches over medium-high heat. Remove each batch and set it aside.
In the same pot, add the chopped fire roasted chilies and sauté them until they become fragrant.
Return the browned meat to the pot, add the salt, pepper, garlic powder, lemon pepper, crushed red pepper, and water. Stir to combine.
Simmer the mixture over low heat for 20-25 minutes or until the meat is tender and the flavors are well incorporated. Adjust the water and seasonings as needed based on the amount of meat you're cooking.
While the stew meat is simmering, you can prepare and assemble the tortillas with green pepper slices, sour cream, shredded cheese, diced onion, and lemon wedges.
Once the meat is cooked and tender, remove it from the heat and allow it to cool.
Portion the stew meat and the chili mixture into individual meal-sized portions. You can use airtight containers or resealable freezer bags to store them. Be sure to label each container with the date and contents.
Place the containers in the freezer for Once-A-Month Cooking. They can be stored for several weeks, and you can take out portions as needed for reheating.
When you're ready to serve, simply reheat the stew meat in a skillet or the microwave and assemble your burritos with the toppings.

By following these steps, you can prepare a large batch of Cilantro and Fire Roasted Chili Stew Meat Burritos for Once-A-Month Cooking and enjoy them conveniently whenever you need a quick meal.