[Jamestown1630]

That looks very good. I keep cans of enchilada sauce around to make ‘sunken burritos’, and I may try this.

[Liz]

"Sunken burritos?" Is that a variation of "wet burritos?" This uses inexpensive chuck steak; smothering in cheese is secret to the "wetness." Recipe looks involved but you can prep it all ahead, then assemble at dinnertime.

WET BURRITOS / from a popular Mexican restaurant

PREP First brown 3 lb trimmed rubbed chuck steak (or roast) in veg oil; then simmer tender in 14 oz can beef broth (salt-free is OK).

METHOD Shred cooked beef with 2 forks. Add 2 c beef cooking liquid, cup water, 2 Lawry's taco seasoning packets, tea Franks hot sauce, tb butter; simmer/thicken about 15-20 min. Hold offheat.

ASSEMBLY Overlap sliced tomatoes on 8 lge warmed burrito sized flour tortillas; add goodly amt shredded lettuce, centering straight across; pile on shredded beef mixture. Fold over, filling, sides in, then bottom over. Set seamside down in 2-13x9" pans.

Pour Colorado Sauce over. Blanket both pans w/ 32 oz Colby/Jack cheese--will seem like a lot. Pile it on---really makes them "wet." Bake 350 deg 20-25 min (cheese is melted, not browned).

SERVE 2 per plate topped w/ sour cream, salsa, jalapeno rings, black olives, etc; sides of Spanish rice, tortilla chips w/ salsa

COLORADO SAUCE (AKA Ranchero Sauce) Mix 3 c canned or homemade enchilada sauce, cup beef gravy made from dry mix.

ROAST DRY RUB ING: 1/2 tsp ea seasoning salt, garlic powder, coarse ground black pepper, cumin, chili powder

[illiac]

This is the Chiles Restaurant recipe....and it is soooooo good!