Creamy Chile Colorado Burritos are a delicious and hearty dish featuring tender beef in a creamy sauce, wrapped in soft flour tortillas.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:2 hours
Total Time:2 hours 20 minutes
Yield:4-6 servings 1x
Category:Main Course
Method:Baking, Simmering
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1 lb beef chuck roast, cut into 1-inch pieces
2 tablespoons vegetable oil
1 medium onion, diced
3 cloves garlic, minced
2 cups beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream
1 cup shredded cheddar cheese
8 large flour tortillas
Fresh cilantro, for garnish (optional)
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef pieces and brown on all sides, about 5-7 minutes.
Add the diced onion and minced garlic to the pot. Sauté for another 3-4 minutes until the onion is translucent.
Stir in the beef broth, chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender.
Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and stir in the sour cream until well combined.
Preheat your oven to 350°F (175°C).
To assemble the burritos, place a generous portion of the beef mixture in the center of each tortilla. Sprinkle with shredded cheddar cheese, then fold in the sides and roll up tightly.
Place the burritos seam-side down in a greased baking dish. If desired, top with additional cheese and bake in the preheated oven for 15-20 minutes until heated through and the cheese is melted.
Garnish with fresh cilantro if desired and serve hot.
Notes
For a spicier version, add diced jalapeños or a dash of hot sauce to the beef mixture.
Substitute the beef with shredded chicken or pork for a different flavor profile.