One of the benefits of having Spanish in-laws: the food!
For Christmas Eve, the MIL came over and I attempted a little heritage-themed dinner.
She brought over her famous Spanish tortilla, which is primarily made from eggs & potatoes:
My dish, however, ended up more Tex-Mex than Spanish. So we had an Albuquerque themed Christmas Eve dinner. ♥
I’m thinking that they name this recipe “Smother Chili Colorado” because its got a cowboy feel to it. Heavy, smoky flavors and not a lot of spice.
I started by throwing a pound and a half of dry-rubbed (ancho chili powder, salt, & garlic) beef tips into a crockpot.
Then, I added a full can of red enchilada sauce and let them cook on low for 7 hours.
They literally fell apart.
About an hour before the meat timer was scheduled to go off, I made some cilantro-lime rice (recipe below):
And black beans cooked in cumin, coriander, salt and pepper:
Once everything was finished, I just had to assemble the burritos,
smother them with the remaining enchilada sauce and shredded cheddar cheese.
Then, I set them to broil for around 7 minutes.
We served them with a side of our favorite red beans and rice.
¡Feliz navidad!
SOLE for the Soul 