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
Scale
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
