Copycat Café Rio Burrito

Make your favorite restaurant food at home! Try Becky Low’s copycat version of the popular Café Rio Chili Beef burrito.

Chili Roast Beef:
2 pound boneless beef roast (chuck or rump roast, fat trimmed)
1 envelope dry beefy onion soup mix
1 can (15 oz) green chili enchilada sauce
3 cloves minced garlic
1 cup water

Cilantro Lime Rice:
2 cups chicken broth, reduced sodium
1 cup long grain white rice
1 tablespoon butter
1/2 teaspoon cumin
1 can (4 oz) diced green chilies
2 cloves crushed garlic
1 cup green enchilada sauce
1/2 cup chopped fresh cilantro
1 lime, juiced

Black Beans:
2 cans (15 oz) black beans
1 tablespoon butter
2 cloves crushed garlic
1 -1 1/2 cups broth from the roast beef
2 tablespoons chopped fresh cilantro

For Assembly:
1 bottle (16 oz) green salsa or chili Verde salsa
1 can (15 oz) green chili enchilada sauce
2 1/2 cups shredded Monterey Jack cheese (or 4 cheese Mexican blend)
6 extra-large flour tortillas (10.5-inch or wider)
Pico de Gallo
Shredded Romaine lettuce (coarse shred)
Lime wedges to garnish

BEEF: Place all the chili beef ingredients in a crockpot low, for 8-9 hours or until fall-apart tender. Remove from juice and shred with a fork. Pour 1/2-1 cup cooking juices over meat to keep moist; set aside remaining broth for use with beans.

RICE: Bring chicken broth and butter to a boil, add rice and cumin. Bring back to a boil, cover, reduce heat and simmer for 20 minutes. Let rest covered 10 minutes. Add green chilies, enchilada sauce, cilantro and juice from 1 lime. Cover and keep warm.

BEANS: Drain and rinse beans. Over medium heat melt butter, add garlic and cook until fragrant. Add beans and broth from the roast; cover and simmer 5-15 minutes. Stir in fresh cilantro.

ASSEMBLY: Stir together green chili enchilada sauce and green salsa, set aside. For easy rolling, warm tortillas and place one in a 9-inch pie plate. Place 1/2-cup each rice and beans and 3-oz beef in the center of tortilla; add scant 1/4-cup cheese and enchilada sauce. Fold sides in and roll burrito; spoon scant 1/4-cup enchilada sauce over top and sprinkle with additional scant 1/4-cup cheese. Heat until cheese is melted and filling is hot through, in a pre-heated 350 degree oven (approximately 5-10 minutes) or in microwave 2 minutes on high. Serve with shredded lettuce and fresh salsa.

Three recipes in one, delicious duplicate of the famous Café Rio Chili Beef Burrito – enchilada style. Because the burrito is large consider cutting in half and making 2-servings. Burritos may be assembled (except for enchilada sauce and cheese on top) then frozen for later use. Thaw, add enchilada sauce and cheese to the top and heat through. Recipe makes 6 large burritos – nutrition analysis is for 1/2 burrito (Pico and lettuce are not included in analysis).

Café Rio cooks from scratch. To reduce sodium on the copycat version replace canned beans, salsa and enchilada sauce with homemade using less salt in the preparation.

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