Chile Colorado Burritos
Transform your dinner table with the bold, comforting flavors of Chile Colorado Burritos—a mouthwatering fusion of tender, slow-simmered beef bathed in a rich, homemade chile sauce, all wrapped in warm, soft flour tortillas. This recipe begins with perfectly seared beef chuck roast, which is then cooked low and slow in a vibrant blend of toasted ancho chiles, aromatic spices, and tomato paste, resulting in melt-in-your-mouth shredded beef packed with smoky, savory depth. Each burrito is loaded with the saucy beef, topped with gooey melted cheese, and baked to golden perfection. Garnish with sour cream and fresh cilantro for a pop of freshness. Perfect for family dinners or meal prepping, this satisfying dish brings authentic Mexican-inspired comfort food to your kitchen.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 White onion, diced
- 4 Garlic cloves, minced
- 4 Dried ancho chiles, stemmed and seeded
- 3 cups Chicken broth
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 8 Flour tortillas
- 2 cups Shredded cheese (cheddar or Monterey Jack)
- 0.5 cup Sour cream (for serving)
- 0.25 cup Cilantro, chopped (optional, for garnish)
Instructions
Season the beef chuck roast with salt and black pepper on all sides.
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the beef on all sides until browned; this should take about 8-10 minutes. Remove the beef and set aside.
In the same pot, add the diced onion. Cook for 4-5 minutes until softened, then stir in the minced garlic and cook for an additional 1 minute.
Toast the dried ancho chiles in the pot for 1-2 minutes until fragrant, being careful not to burn them. Remove the toasted chiles and transfer them to a blender.
To the blender, add chicken broth, tomato paste, ground cumin, and dried oregano. Blend until smooth to create the chile sauce.
Pour the chile sauce back into the pot with the cooked onions and garlic. Stir well and return the seared beef to the pot.
Cover the pot and simmer over low heat for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and mix it with the sauce.
Preheat the oven to 375°F (190°C).
To assemble the burritos, place a scoop of the beef and sauce mixture in the center of a flour tortilla. Top with shredded cheese and roll the tortilla tightly.
Place the rolled burritos seam-side down in a baking dish. Bake for 15 minutes, or until the cheese is melted and the edges of the tortillas are slightly crispy.
Serve the burritos hot, topped with sour cream and chopped cilantro, if desired.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 323 mg | 25% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
