Copycat Hacienda Wet Burritos

Ingredients

2 lbs. cooked, pulled and shredded pork, chuck roast or chicken, or cooked and chopped ground beef, (*a rotisserie chicken can also be used in place of homemade pulled chicken)

Seasoning Mix:

Dry:

2 tsp. seasoned salt, I use Johnny's

1/2 tsp. cayenne

1 tsp. onion powder

2 1/2 tsp. quality chili powder

2 tsp. paprika

2 tsp. garlic powder

2 tsp. cumin

2 Tbl. cornstarch

2 Tbl. flour

Wet:

2 tsp. Better Than Bouillon Beef Base for red meats, (Chicken Base for poultry and pork)

1 Tbl. ketchup

1/2 Tbl. Sriracha sauce

1 cup beer

1 1/2 cups water

Secret Sauce:

2 Tbl. butter

2 Tbl. flour

1 (10 1/2 oz.) can Campbell's Beef Consommé

1 (10 oz.) can Enchilada Sauce, I used Old El Paso's Mild

1/2 tsp. quality chili powder

1/8 tsp. garlic powder

Add cooked pulled pork, beef or chicken, (or cooked ground beef), to a large frying pan.

In small to medium bowl, mix dry ingredients from seasoning mix well. Sprinkle over meat in pan and stir in to coat and mix.

Stir in wet seasoning ingredients. (*I like to dissolve the beef/chicken base in the water in the microwave so that it's easier to mix in.) Heat over medium-high heat until it comes to a low boil, reduce heat and simmer, stirring as needed, until thick. *Stir often towards end to prevent sticking or scorching. Cover and set aside.

Preheat oven to 350 degrees.

In medium saucepan, make Secret Sauce: Melt butter over medium-low heat, stir in flour and heat, stirring, until bubbly. Cook and stir for 4-5 minutes to cook out raw flour taste. Slowly whisk in beef consommé keeping mixture blended and smooth. Stir in enchilada sauce, and add chili powder and garlic powder. Heat to boiling, and low boil, stirring, for 3-4 more minutes until thickened. 

Pop into the oven and bake for 15 minutes.

https://wildflourskitchen.com/2014/11/10/copycat-hacienda-wet-burritos-shredded-pork-beef-chicken-ground-beef/