If you’re searching for a showstopping Mexican comfort food that’s equal parts cozy and soul-satisfying, look no further than these Chile Colorado Burritos. Imagine fork-tender braised beef soaked in a rich, brick-red chile sauce, tucked into a soft flour tortilla, smothered with oozy cheese, and baked to bubbly, golden perfection. Each bite packs a bold punch of flavors that dance between smoky, savory, and just the right amount of spice. Whether you’re feeding your family or impressing guests, Chile Colorado Burritos promise to become the kind of dish everyone begs you to make again and again.
Ingredients You’ll Need
The magic of Chile Colorado Burritos comes from a handful of simple, honest ingredients, each intentionally chosen to build layers of flavor and gorgeous color. Don’t let the list intimidate you — most items are pantry staples, and together, they’re pure culinary gold.
- Beef chuck roast: Go for well-marbled chunks, which become incredibly tender and flavorful after braising.
- Dried guajillo chiles: These add authentic earthy, tangy heat and that signature rusty red hue to the sauce.
- Dried ancho chiles: Anchos bring depth, richness, and a subtle, smoky sweetness that rounds out the spice.
- White onion: Quartered to let its mellow sweetness meld seamlessly into the sauce.
- Garlic cloves: Essential for punch and aromatic warmth.
- Beef broth: A full-bodied liquid that both braises the beef and fortifies the sauce.
- Tomato paste: Intensifies color, adds gentle acidity, and ties the flavors together.
- Cumin: Contributes warm, earthy undertones that make the sauce irresistible.
- Oregano: Lends a distinctly herbal, slightly peppery note traditionally found in Mexican dishes.
- Salt and pepper: Don’t underestimate their powers to bring it all together!
- Vegetable oil: Helps brown the beef, kicking off those crucial caramelized flavors.
- Flour tortillas: Large, soft tortillas are key for holding all that luscious filling.
- Shredded cheddar or Mexican blend cheese: For gooey, melty magic both inside and atop the burritos.
- Optional toppings (sour cream, chopped cilantro, diced onions): Each one offers extra brightness and contrast with every bite.
How to Make Chile Colorado Burritos
Step 1: Prep and Soak the Chiles
Begin your burrito adventure by placing the dried guajillo and ancho chiles into a bowl, then pour hot water over them until submerged. Let them soak for about 20 minutes — the chiles will soften and become rich, pliable beauties that’ll blend into the sauce later. Don’t skip this; soaking is the secret to unlocking their potent flavor punch.
Step 2: Make the Chile Colorado Sauce
Once softened, drain the chiles and transfer to a blender. Toss in the quartered onion, garlic cloves, 1 cup of beef broth, tomato paste, cumin, oregano, salt, and pepper. Blend until you have a thick, velvety sauce — don’t be shy about blending for a couple of minutes to really smooth it out. Your kitchen already smells incredible at this point.
Step 3: Sear the Beef
Heat the vegetable oil in a large Dutch oven or sturdy, deep skillet over medium-high heat. Season the beef chuck roast chunks generously with salt and pepper, then sear them on all sides until they develop a deep brown crust. This step adds complex flavor and locks in those meaty juices for Chile Colorado Burritos you’ll be proud of.
Step 4: Braise the Beef in Chile Sauce
Pour the freshly blended chile sauce over the seared beef, then add the remaining cup of beef broth. Bring the mixture to a gentle simmer, then dial down the heat to low. Cover and let it braise for 2 to 2½ hours. By the end, the beef should be fall-apart tender and infused with rivers of chile flavor.
Step 5: Shred and Sauce the Beef
Once the beef is ready, shred it right in the pot with two forks. Mix it around to make sure every strand is bathed in the luscious red sauce. If it looks too thick, splash in a bit more broth. The goal? A juicy, saucy filling that won’t dry out in your burritos.
Step 6: Assemble and Bake the Burritos
Preheat your oven to 375°F. Warm the flour tortillas so they’re pliable and easy to roll. Lay each tortilla flat, spoon in a generous mound of Chile Colorado beef, and sprinkle with a little cheese. Roll them up tightly and place seam-side down in a greased baking dish. Don’t be shy about sprinkling even more cheese on top. Bake for 10 to 15 minutes, just until the burritos are heated through and the cheese bubbles and melts temptingly.
How to Serve Chile Colorado Burritos
Garnishes
Every great burrito deserves fabulous finishing touches. Try topping your Chile Colorado Burritos with a cool dollop of sour cream, a scatter of chopped cilantro, or some crisp diced onions. Each garnish balances out the deep, intense flavors of the filling and sauce, turning every bite into a fresh fiesta.
Side Dishes
Round out your table with classic sides like fluffy Mexican rice, creamy refried beans, or a crisp, tangy slaw. Even a side salad with lime vinaigrette or citrus-marinated avocado slices will perfectly complement these hearty, deeply flavored burritos. It’s a meal designed for sharing and celebration!
Creative Ways to Present
Make it a burrito bar night and let everyone build their own Chile Colorado Burritos, setting out fixings like extra cheese, pickled jalapeños, fresh salsa, and a rainbow of garnishes. Or, serve burritos sliced in half and stacked, paired with lime wedges and colorful napkins for a party-ready platter that wows every guest.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap each burrito tightly in foil or store the beef filling separately in an airtight container in the fridge. The flavors actually deepen as it rests, making next-day Chile Colorado Burritos even more irresistible. Enjoy them within three days for peak freshness.
Freezing
Chile Colorado Burritos are freezer-friendly magic! After assembling (but before baking), wrap each burrito individually in plastic wrap and foil, then freeze for up to 3 months. When the craving strikes, let them thaw overnight in the fridge before baking as usual, topped with extra sauce and cheese for ultimate indulgence.
Reheating
To reheat, unwrap and bake burritos in a covered baking dish at 350°F until hot throughout. For a quicker option, a microwave works in a pinch, but the oven keeps the tortillas nicely crisp while re-melting all that gooey cheese. A splash of extra chile sauce before reheating keeps each burrito perfectly moist.
FAQs
Can I make Chile Colorado Burritos in a slow cooker?
Absolutely! After searing the beef and blending your sauce, combine everything in the slow cooker on low for 7 to 8 hours. The beef will emerge beautifully tender and ready to shred for easy burrito assembly.
Can I use a different cut of beef?
Chuck roast is the gold standard for its marbling and flavor, but brisket or stewing beef will work in a pinch. Just aim for cuts that benefit from a long, slow braise for best results in your Chile Colorado Burritos.
How spicy are Chile Colorado Burritos?
This recipe is more about rich, smoky depth than heat. If you love spice, toss in an extra chile or a teaspoon of chipotle in adobo with your sauce. For milder burritos, be sure to stem and seed the chiles well and stick to the recipe as written.
Can I make these burritos dairy-free?
Definitely! Simply omit the cheese or use your favorite dairy-free shredded cheese alternative. The chile beef filling is naturally dairy-free, so you won’t miss out on flavor at all.
What’s the best way to rewarm frozen burritos?
For best texture, let frozen Chile Colorado Burritos thaw overnight in the refrigerator, then bake in a covered dish with extra sauce and cheese until hot and bubbling. This method keeps them moist and delicious.
Final Thoughts
Now that you’ve seen just how special and simple homemade Chile Colorado Burritos can be, I hope you’re inspired to bring this burst of bold flavor to your own table. There’s something magical about sharing a dish like this with friends or family — go ahead, give it a try, and prepare for rave reviews!
Print
Chile Colorado Burritos Recipe
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 55 minutes
- Yield: 6 burritos
- Category: Main Course
- Method: Braising, Baking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
These Chile Colorado Burritos are a delicious and comforting Mexican dish featuring tender, braised beef in a rich, flavorful red chile sauce, wrapped in warm flour tortillas and baked with gooey cheese. Perfect for a satisfying main course!
Ingredients
For the Chile Sauce:
- 4 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 1 small white onion (quartered)
- 3 cloves garlic
- 2 cups beef broth (divided)
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
For the Burritos:
- 2 pounds beef chuck roast (cut into large chunks)
- 1 tablespoon vegetable oil
- 6 large flour tortillas
- 1½ cups shredded cheddar or Mexican blend cheese
- Optional toppings: sour cream, chopped cilantro, diced onions
Instructions
- Prepare the Chile Sauce: Soak the dried chiles in hot water for 20 minutes, then blend with onion, garlic, 1 cup beef broth, tomato paste, cumin, oregano, salt, and pepper until smooth.
- Braise the Beef: Sear seasoned beef chunks, add chile sauce and remaining broth, simmer covered for 2–2½ hours until tender. Shred beef and coat with sauce.
- Assemble and Bake: Preheat oven to 375°F. Fill tortillas with beef, cheese, roll into burritos, place in baking dish, top with cheese, bake for 10–15 minutes.
- Serve: Garnish burritos with sour cream, cilantro, onions, and enjoy hot!
Notes
- You can make the beef ahead and refrigerate for up to 3 days—flavors deepen over time.
- For a saucier burrito, spoon extra chile sauce over the top before baking.
- Great with a side of rice and beans.
Nutrition
- Serving Size: 1 burrito
- Calories: 540
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg
