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

Scale

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)

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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.