Wet Beef Burritos

A taste of Flint has arrived! This recipe are inspired by the loved burritos as El Charritos. It goes great with my version of El Charritos Spanish Rice. Enjoy!

Serves 4

1 pound beef chuck roast or stew meat
1 1/2 tablespoon chili powder
1 1/2 tablespoon paprika
1 1/2 tablespoon cumin
salt and pepper
1 7 oz can diced green chillies, undrained
1 can refried beans
4 burroto shells or 8 large taco shells
2 cups beef gravy
1 1/4 tablespoon cumin
shredded cheese, optional

Preheat oven to 295. Spray a roaster pan with cooking spray. Rub chili powder, paprika, cumin, salt and pepper onto roast and place in the pan. Pour diced green chillies over meat. Add 1/2 cup water to bottom of the pan, cover and roast for 4 hours. Do not let bottom of pan get dry. Once meat is done, remove fat and shred with a fork. Stir in refried beans and set aside. In a medium sauce pan, bring gravy and cumin to a boil. Remove from heat and set aside.

Preheat oven to 350. Heat shells in the microwave for 30 seconds. Spoon meat mixture onto each shell. Roll into a burrito. Place in a single layer in baking dish. Spoon gravy over burritos. Cover with cheese, if desired. Bake in oven for 10 minutes, until cheese is melted.