El Burrito del Diablo Recipe

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El Burrito del Diablo or The devil’s Burrito. We love fiery beef burritos, so we thought we would smoke up a pot of La carne del Diablo or The Devil’s Beef on the gasser. A 4-pound chuck roast, 5 different Chile peppers, onions and garlic for a 5 hour cook. All with a “Kiss of Smoke” from a wedgie loaded with GMG’s Texas Blend pellets!

A lot of tender spicy shredded beef for tacos, burritos and we’ll do a pizza with it next week. The sauce was really good that we will use some for topping and save half for some chili. Dang, It’s Hot Here and not just because it’s 104 degrees…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Gas Grill/Smoker, but tonight we are using our gasser. Sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Prep time:
Cook time:
Servings: 8


Cost per serving $1.69 view details
  • Ingredients: El Burrito del Diablo
  • 4lbs. chuck roast
  • Chipotle powder, to taste
  • 1 large sweet onion, quartered
  • 5 fresh, large jalapenos sliced
  • 1 handful garlic cloves, to taste
  • 1 handful dried New Mexico chilies
  • 1 19oz. container Mole sauce
  • 1 7oz. can chipotle peppers in adobo sauce
  • 1 8oz. can roasted green chilies
  • 1 15oz. can diced tomatoes with green chilies, undrained
  • 1 cup diced red chilies
  • Beef broth, enough to cover meat


  1. Ingredients: El Burrito del Diablo
  2. .Preheat your grill to 400* (205c) and light your Wedgie for that “Kiss of Smoke”.
  3. Season your chuck roast with chipotle chile powder and rub it in well. Pour a little oil into your Dutch oven and heat it up to brown the roast on all sides. Drain the oil out when you are done.
  4. Do a rough chop on all the peppers, onions and garlic, then add them to the Dutch oven. Add the rest of the ingredients, top of with the beef broth to cover the roast. Stir and you’re ready for the grill.
  5. Place your Dutch oven over a burner that you don’t light for “indirect heat”. I always use the far-right side for this, but it doesn’t matter if you set up on the left or right if you can control the heat.
  6. I stirred the meat about every hour to pick up that “Kiss of Smoke”. The Wedgie gave me a good 3 hours of smoke flavor to our beef for this cook.
  7. The beef is done when it’s fork tender. I let it cool a bit then shredded it for my “El Burrito del Diablo”. The sauce was very tasty and thick with chunks of peppers and garlic. I want it a little thinner, so I put it in a blender with about a cup of beef broth. Made a nice smooth sauce that we topped our El Burrito del Diablo with. I saved half of it for a base for the next chile we make. I know it’ll be good!
  8. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
  9. Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 479g
Recipe makes 8 servings
Calories 866  
Calories from Fat 468 54%
Total Fat 52.01g 65%
Saturated Fat 8.64g 35%
Trans Fat 0.0g  
Cholesterol 150mg 50%
Sodium 1367mg 57%
Potassium 1443mg 41%
Total Carbs 33.31g 9%
Dietary Fiber 7.8g 26%
Sugars 3.02g 2%
Protein 63.32g 101%
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