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Creamy Chile Colorado Burritos

Creamy Chile Colorado Burritos
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Creamy Chile Colorado Burritos combine tender, slow-cooked beef in a rich and velvety chile sauce wrapped in warm tortillas, delivering bold Mexican flavors with creamy, comforting textures. This recipe offers a perfect balance of spice, richness, and melt-in-your-mouth goodness, ideal for both fans of traditional Mexican cuisine and those looking for a satisfying, customizable meal.

Ingredients

Scale

Beef and Filling

  • 2 to 3 lbs Beef chuck roast
  • 4 dried ancho chiles
  • 4 dried guajillo chiles
  • 1 large onion, chopped
  • 4 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp ground cinnamon
  • 1 cup Mexican crema or sour cream
  • 8 oz cheese (Queso fresco or Monterey Jack), shredded

Tortillas

  • 8 large flour tortillas (or corn tortillas for gluten-free option)

Optional Garnishes

  • Fresh cilantro, chopped
  • Diced onions
  • Lime wedges
  • Avocado slices
  • Pickled jalapeños

Instructions

  1. Prepare the Chile Colorado Sauce: Toast dried ancho and guajillo chiles in a dry skillet until fragrant. Soak the toasted chiles in hot water for about 15 minutes until softened. Then blend the softened chiles along with garlic, chopped onion, cumin, oregano, and cinnamon until smooth to create a rich, velvety sauce foundation.
  2. Slow Cook the Beef: Season the beef chuck roast with salt and pepper. Sear it on all sides in a hot pan until browned. Transfer the beef to a slow cooker or heavy pot and pour the chile Colorado sauce over it. Cook gently on low heat for 6 to 8 hours until the beef is very tender and easily shreds.
  3. Shred and Combine: Remove the beef from the cooking vessel and shred it using forks. Stir the shredded beef back into the sauce to absorb all the creamy, spicy flavors.
  4. Assemble the Burritos: Warm the flour tortillas to make them pliable. Lay a generous scoop of the creamy chile Colorado beef onto each tortilla. Top with shredded cheese and drizzle with Mexican crema or sour cream. Roll the tortillas tightly around the filling. Optionally, crisp the burritos in a hot pan for a lightly toasted finish.

Notes

  • Use fresh chiles if available for a brighter flavor.
  • Always toast dried chiles before blending to release their full aroma and deepen flavor.
  • Cook the beef low and slow to ensure tenderness and maximum flavor absorption.
  • Warm tortillas properly in a dry skillet or oven wrapped in foil for softness and flexibility.
  • Experiment with different melting cheeses like Monterey Jack, Queso Fresco, or Oaxaca for preferred creaminess.
  • To keep the dish gluten-free, substitute flour tortillas with corn tortillas.
  • The recipe is highly customizable: use shredded chicken or roasted vegetables as alternative fillings.
  • Adjust heat by varying chile powder amounts or adding fresh jalapeños.
  • For extra creamy sauce, add heavy cream or cream cheese.
  • Leftovers should be stored in airtight containers and refrigerated up to 4 days or frozen for up to 3 months.
  • Reheat burritos in a skillet or oven to keep tortillas crisp; avoid microwaving to prevent sogginess.

Nutrition

Keywords: Creamy Chile Colorado Burritos, Mexican burritos, slow-cooked beef burritos, chile colorado sauce, comfort food, gluten-free Mexican recipe

Find it online: https://tastebudtrek.com/creamy-chile-colorado-burritos/