If you’ve ever craved a hearty, flavorful meal that wraps you up in warm, comforting spices, then this Chile Colorado Burritos Recipe is exactly what you need. Imagine tender, slow-simmered beef that’s meltingly soft, bathed in a rich, smoky chile sauce with a perfect blend of guajillo and ancho peppers. Wrapped in soft flour tortillas and topped with melty cheese, these burritos bring a beautiful balance of spice, depth, and satisfying textures. Trust me, once you make this recipe, it will quickly become one of your go-to dishes for both family dinners and special gatherings.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in creating that unforgettable depth of flavor and texture in your Chile Colorado Burritos Recipe. From the bold dried chiles that bring smoky heat to the tender beef that soaks up all those spices, every component is essential.
- Beef stew meat: Using 2 pounds of well-trimmed beef cut into 1-inch pieces ensures the meat stays tender and juicy after slow cooking.
- Vegetable oil: This helps brown the beef beautifully, adding layers of caramelized flavor.
- Beef broth: Adds richness and moisture to the chile sauce, enhancing the meat’s succulence.
- Dried guajillo chiles: These mild yet flavorful chiles give the sauce a vibrant red color and smoky undertone.
- Dried ancho chiles: Adding a subtle sweetness and extra depth, ancho chiles balance the sauce perfectly.
- Garlic: Fresh garlic provides that aromatic punch that wakes up the entire dish.
- Cumin: A warm, earthy spice that complements the chiles and beef wonderfully.
- Oregano: Brings an herbal brightness that keeps the sauce lively and fresh.
- Salt and pepper: Essential for seasoning and enhancing all the flavors at every step.
- Large flour tortillas: Soft yet sturdy, perfect for holding all that rich beef and sauce while rolling up neatly.
- Shredded cheese (optional): Monterey Jack or cheddar adds a creamy, slightly tangy finish when melted on top.
How to Make Chile Colorado Burritos Recipe
Step 1: Toast and Soften the Chiles
Start by taking those dried guajillo and ancho chiles and toasting them in a dry skillet over medium heat. You want to do this just until they release their aroma—about 2 minutes. This step really unlocks the smoky, deep flavors of the chiles. Then soak the toasted chiles in hot water for 20 minutes; this softens them, making it easy to blend into a smooth sauce.
Step 2: Blend the Chile Sauce
Drain your softened chiles and pop them into a blender along with the garlic, cumin, oregano, and half a cup of beef broth. Blend until you get a luscious, smooth sauce that is going to be the flavor base for your burritos. This sauce is thick, rich, and packs a punch right from the start.
Step 3: Brown the Beef
Heat vegetable oil in a large pot over medium-high heat, then brown the beef stew meat in batches. Season with salt and pepper as you go. Browning the meat is key to developing a deep, caramelized flavor that will enrich the chile sauce during simmering later.
Step 4: Simmer the Beef in Chile Sauce
Once all the beef pieces are browned and back in the pot, pour the chile sauce over them. Add more beef broth if needed—just enough to cover the meat. Cover the pot and let everything simmer on low heat for 2 to 3 hours. This slow cooking tenderizes the beef until it’s fork-tender and soaks up all those wonderful flavors.
Step 5: Assemble the Burritos
Preheat your oven to 400°F (200°C) and lightly grease a baking dish. Spoon the shredded beef and a generous amount of chile sauce onto each flour tortilla. Roll them up tightly and place them seam side down in the dish. If you love that melty, cheesy goodness, sprinkle shredded Monterey Jack or cheddar on top.
Step 6: Bake to Perfection
Bake the burritos uncovered for 10 to 15 minutes until the cheese is golden and bubbling. This final step gives a lovely melded texture and makes every bite irresistibly gooey and satisfying.
Step 7: Serve and Enjoy
Serve your Chile Colorado Burritos hot with extra chile sauce on the side. The vibrant sauce and tender meat inside a soft tortilla is nothing short of a fiesta on your plate.
How to Serve Chile Colorado Burritos Recipe
Garnishes
Garnishes are a brilliant way to add freshness and contrast to your burritos. Try adding chopped fresh cilantro, diced white onions, or a squeeze of lime juice. A dollop of creamy sour cream or some slices of ripe avocado will also add richness and smoothness that balance the spicy sauce beautifully.
Side Dishes
Chile Colorado Burritos pair wonderfully with classic Tex-Mex sides. Think fluffy Mexican rice, refried or black beans, and crunchy tortilla chips with guacamole or salsa. These sides round out the meal perfectly, making each bite even more enjoyable.
Creative Ways to Present
For a fun twist, try cutting your burritos in half and serving them open-faced topped with extra melted cheese, chopped green onions, and a drizzle of crema. You could even turn the filling into tacos for a casual gathering or scoop the beef chili Colorado over crisp tostadas for an added crunch.
Make Ahead and Storage
Storing Leftovers
If you end up with extra Chile Colorado filling or made your burritos in advance, store them in airtight containers in the refrigerator. The beef actually tastes even better after the flavors have had time to meld overnight, so leftovers can be a delicious second meal.
Freezing
These burritos freeze beautifully. Wrap each individually in foil or plastic wrap, then place in a freezer-safe bag. They can be frozen for up to 3 months, making them perfect for quick meals when time is tight.
Reheating
To reheat, thaw in the refrigerator overnight if frozen. Warm in the oven at 350°F (175°C) until heated through and the cheese is melted again. Alternatively, you can microwave them covered with a damp paper towel to keep the tortillas soft.
FAQs
Can I use a different cut of beef for this Chile Colorado Burritos Recipe?
Absolutely! While beef stew meat is ideal for its tenderness after slow cooking, chuck roast or brisket also work wonderfully and will give you similar melt-in-your-mouth results.
What if I can’t find guajillo or ancho chiles?
If dried guajillo or ancho chiles aren’t available, you can substitute with other mild dried chiles such as New Mexico or pasilla. Just adjust the seasoning to taste, as some chiles might be spicier or sweeter.
Is it possible to make this recipe in a slow cooker?
Yes! After browning your beef and blending the sauce, combine everything in a slow cooker and cook on low for 6 to 8 hours. The extra time will make the meat incredibly tender and flavorful.
Can I prepare this recipe vegetarian?
You can! Replace the beef with hearty vegetables like mushrooms, potatoes, or jackfruit, and use vegetable broth. The chile sauce is naturally flavorful and will still shine without meat.
What’s the best cheese to use for topping?
Monterey Jack and cheddar are classic choices because they melt well and add creamy, savory notes. Feel free to experiment with cheese blends or even queso fresco for a different texture and flavor.
Final Thoughts
This Chile Colorado Burritos Recipe is a loving tribute to rich, traditional flavors with a convenient, crowd-pleasing format. It’s perfect for taking your taco nights to the next level or impressing friends and family with a meal that’s as satisfying as it is delicious. Go ahead, give it a try, and enjoy every bite of that smoky, tender beef wrapped in a warm, cheesy tortilla. You’re going to love it!
Print
Chile Colorado Burritos Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
Chile Colorado Burritos feature tender beef stew meat slow-cooked in a rich, flavorful sauce made from toasted guajillo and ancho chiles, garlic, and spices. Wrapped in warm flour tortillas and topped with melted cheese, these hearty burritos are perfect for a cozy meal. The beef simmers until fork-tender, absorbing the deep, smoky flavors of the chile sauce, then are baked briefly to melt the cheese and bring everything together.
Ingredients
Beef and Chile Sauce
- 2 pounds beef stew meat (cut into 1-inch pieces)
- 2 tablespoons vegetable oil
- 1/2 cup beef broth
- 10 dried guajillo chiles (seeded and stemmed)
- 2 dried ancho chiles (seeded and stemmed)
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
Burrito Assembly
- 6 large flour tortillas
- 1 1/2 cups shredded cheese (Monterey Jack or cheddar, optional)
Instructions
- Toast the Chiles: In a dry skillet over medium heat, toast the guajillo and ancho chiles until fragrant, about 2 minutes. Remove from the heat and soak them in hot water for 20 minutes until softened.
- Prepare the Chile Sauce: Drain the softened chiles and blend them together with garlic, cumin, oregano, and 1/2 cup beef broth until smooth. Set this sauce aside.
- Brown the Beef: In a large pot, heat the vegetable oil over medium-high heat. Brown the beef pieces in batches, seasoning each batch with salt and pepper to taste. This step locks in the flavor and develops a rich crust on the meat.
- Simmer the Beef in Sauce: Return all browned beef to the pot and pour the chile sauce over it. Add additional beef broth if necessary to just cover the meat. Cover and simmer on low heat for 2 to 3 hours, or until the beef is fork-tender and infused with the chile flavors.
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a baking dish to prepare for assembling the burritos.
- Assemble the Burritos: Spoon a generous amount of beef and sauce into each flour tortilla, then roll them up tightly. Place each burrito seam side down in the prepared baking dish.
- Add Cheese and Bake: Sprinkle shredded cheese over the top of the burritos if desired. Bake uncovered for 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve: Serve the chile colorado burritos hot, accompanied by extra chile sauce, and sides like rice, beans, or fresh guacamole to complement the dish.
Notes
- Soaking the dried chiles softens them and enhances the sauce’s depth of flavor.
- Use Monterey Jack, cheddar, or a Mexican cheese blend for best melting results on the burritos.
- Simmering the beef low and slow is crucial for tender, flavorful meat.
- Leftover burritos can be refrigerated and reheated in the oven for a delicious next-day meal.
- Adjust the amount of beef broth depending on how much sauce you want with the burritos.
