Picadillo burritos with green chile



Pic1a: Tia Rita's products

Pepper's used to sell the green chile stew here in Deming a few years back, but discontinued the brand. There are a few stores in Las Cruces that sell a selection of their products. To get the entire listing, you have to go online to their website.


All these Tia Rita products seem way too spicy for Marielos. This one was no exception. I had to go through a detour of crockpot soup to make it acceptable for her. In addition to the recommended ground meat, I also added cut-up sausages that I cooked inside a duck.

Considering the very long detour I had to make to reduce the spiciness, it might be preferable to just make this from scratch.


This is what you need for 6-8 servings:

  • 1 pckg. picadillo burrito filling
    OR fresh ingredients:
    • 6 medium potatoes, diced small
    • 3 cups chopped onions
    • 1-2 cups green chile
    • S&P
      cumin, garlic, cayenne, oregano
  • 1 lb. ground beef or pork
    and/or sausages of your choice
  • flour or corn tortillas, whichever you prefer
  • 2 cups shredded melting cheese
  • S&P, spices
Pic1b: picadillo burritos with green chile



Pic2: dehydrated picadillo mix
Pic3: simmer
Pic4: ground beef and sausages


Pic5: beef, burrito filling
Pic6: add water
Pic7: next morning


Pic8-10: served


Pic11-13: served

b. crockpot green chile duck soup

To reduce the excessive spiciness, I turned the leftovers from the above picadillo burritos recipe into soup by adding several quarts of water. I added the carcass from the bacon-wrapped sausage-stuffed roast duck because I had it available anyway.

The description is for an easy crockpot recipe from scratch. Use the fresh ingredient listing from above.

A duck carcass is optional, but it adds a lot of that rich duck flavor. Be careful with the duck carcass. You might want to cut away the ribs. They tend to become very brittle and can turn into needle-like bone splinters. 



Pic14: crockpot
Pic15: served
Pic16: with cream

c. burritos again

The spiciness from the burrito filling was greatly diluted into the soup and as a result, the solids were now considerably less spicy, acceptable for another go at those burritos.

There wasn't all that much left, so I served it with a variety of other leftover meats and potato salad.



Pic17-19: separating the solids



Pic20: soup meat
Pic21: stir-frying
Pic22: stir-fried


Pic23-25: served #1


Pic26-28: served #2