There’s something magical about the rich, smoky flavors of Chile Colorado transformed into a creamy, comforting burrito. These Creamy Chile Colorado Burritos bring together tender chunks of beef simmered in a velvety red chile sauce, then wrapped in warm tortillas and topped with a drizzle of crema that takes them to the next level.
Perfect for weeknight dinners or weekend gatherings, this recipe strikes that beautiful balance between authentic Mexican flavors and the kind of comfort food that everyone at your table will eagerly devour. The deep, complex chile sauce might seem intimidating, but I promise the process is straightforward and the results are absolutely worth it!
Why You’ll Love This
- The rich, smoky chile sauce develops incredible depth of flavor in just 45 minutes
- Make-ahead friendly – the filling actually tastes even better the next day
- Customizable heat level – adjust the chiles to suit your family’s spice preference
- Perfect balance of tender beef, creamy sauce, and fresh toppings
- Restaurant-quality meal that’s surprisingly simple to make at home
Ingredients
- 2 pounds boneless beef chuck roast
- 1 jar Hatch Chile Colorado sauce
- 1 teaspoon beef bouillon granules
- 2 cloves garlic, minced
- ½ cup yellow onion, diced
- Salt and pepper to taste
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- 3 tablespoons water
- 8 large flour tortillas (8-inch)
- 1 cup Monterey Jack cheese, shredded
- 2-3 tablespoons fresh cilantro, chopped
- Sour cream for serving
- Pico de gallo for serving
- Guacamole for serving
Instructions
- Lightly grease your slow cooker with cooking spray or a bit of oil to prevent sticking.
- Cut the chuck roast into 3-4 large chunks and place in the slow cooker along with the chile Colorado sauce, bouillon granules, minced garlic, and diced onion.
- Cover and cook on low for 6-8 hours until the beef is fork-tender and shreds easily. The longer cooking time ensures the most tender results.
- Remove the beef from the slow cooker (but save all that delicious sauce!) and shred it with two forks. Season the shredded beef with salt and pepper to taste.
- Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish. Spread ⅓ cup of the reserved sauce from the slow cooker in the bottom of the dish.
- Pour 1½ cups of the slow cooker sauce into a medium saucepan and whisk in the heavy cream. In a small bowl, whisk together flour and water to make a slurry.
- Add the flour mixture to the saucepan and bring to a simmer over medium heat, whisking constantly. Season with salt and pepper and let it simmer while you assemble the burritos.
- Divide the shredded beef evenly among the 8 tortillas. Roll each tortilla tightly and place seam-side down in the prepared baking dish.
- Pour the creamy sauce over the burritos, making sure they're well-coated. Sprinkle the shredded Monterey Jack cheese evenly over the top.
- Bake uncovered for about 20 minutes until the cheese is melted and golden, and the sauce is bubbling around the edges.
- Remove from oven and sprinkle with fresh chopped cilantro. Serve hot with optional toppings like sour cream, pico de gallo, and guacamole.
Tips & Variations
- For a milder version, skip the chipotle and use only the milder dried chiles
- Make this in a slow cooker by transferring everything after step 5 to a slow cooker and cooking on low for 6-8 hours
- Try with pork shoulder instead of beef for a delicious alternative
- For a creamier sauce, stir 1/4 cup of the Mexican crema directly into the chile sauce before serving
- Make the filling a day ahead – the flavors will deepen overnight in the refrigerator
- Can’t find dried chiles? Substitute 3-4 tablespoons of high-quality chile powder, though the flavor won’t be quite as complex
Serving Suggestions
These hearty burritos are practically a meal on their own, but they pair beautifully with simple sides that complement without overwhelming. Serve alongside cilantro-lime rice and a crisp, simple salad with a light vinaigrette. A side of black beans or refried beans would also round out the meal nicely.
For drinks, a cold Mexican beer or a tart margarita makes the perfect accompaniment to cut through the richness of the dish. For non-alcoholic options, try horchata or a sparkling agua fresca.
Notes
- The beef is done when it easily shreds with a fork
- Store leftover filling in an airtight container for up to 3 days in the refrigerator
- Freeze extra chile sauce in ice cube trays for quick flavor boosters in future dishes
- For authentic flavor, toast the dried chiles in a dry skillet for 30 seconds per side before soaking
FAQs
Can I make this recipe ahead of time?
Absolutely! The chile colorado filling actually improves with time. Make it up to 2 days ahead and store in the refrigerator, then assemble and heat the burritos just before serving.
What if I can’t find dried chiles?
While dried chiles provide the most authentic flavor, you can substitute with 3-4 tablespoons of chile powder. Look for pure ground chile powder, not chili seasoning mix.
Is there a way to make this less spicy for kids?
Yes! Skip the chipotle in adobo and make sure to remove all seeds from the dried chiles. You can also add a bit more crema to their portions to cool down the heat.
Can I freeze these burritos?
The filling freezes beautifully for up to 3 months. For complete burritos, wrap individually in foil, then freeze in a zip-top bag. Reheat in a 350°F oven for about 25 minutes from frozen.
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