Creamy Chile Colorado Burritos (Print)
Tender beef chunks slow-cooked in rich chile sauce, wrapped in tortillas and smothered with creamy sauce and melted cheese.
# Ingredients:
→ Beef and Sauce
01 -
1 teaspoon beef bouillon granules
02 -
900g boneless beef chuck roast, cut into 3-4 chunks
03 -
2 garlic cloves, minced
04 -
Salt and freshly ground black pepper, to taste
05 -
80g onion, diced
06 -
1 jar (450ml) Ortega Chile Colorado sauce
→ Creamy Sauce
07 -
45ml water
08 -
120ml heavy cream
09 -
15g all-purpose flour
→ Assembly
10 -
30g fresh cilantro, chopped
11 -
8 flour tortillas (20cm diameter)
12 -
100g Monterrey Jack cheese, shredded
→ Optional Toppings
13 -
Guacamole
14 -
Fresh pico de gallo
15 -
Sour cream
# Directions:
01 -
Lightly grease the interior of your slow cooker with cooking oil to prevent sticking.
02 -
Add beef chunks, chile Colorado sauce, bouillon granules, diced onion, and minced garlic to the slow cooker.
03 -
Cover and cook on low setting for 6-8 hours, until beef is tender enough to shred easily.
04 -
Remove beef from cooking liquid, shred with two forks, and season with salt and pepper to taste. Set aside.
05 -
Preheat oven to 200°C (400°F). Lightly oil a 23×33cm (9×13-inch) baking dish and spread approximately 80ml of the slow cooker sauce on the bottom.
06 -
Transfer 360ml of the cooking liquid to a saucepan and add heavy cream. In a separate bowl, whisk together flour and water until smooth, then incorporate into the saucepan. Simmer over medium heat, season with salt and pepper, and keep warm.
07 -
Divide shredded beef evenly among tortillas, roll tightly, and arrange seam-side down in the prepared baking dish.
08 -
Pour the creamy sauce over the assembled burritos and sprinkle evenly with shredded Monterrey Jack cheese.
09 -
Bake uncovered for approximately 20 minutes, until cheese is completely melted and sauce is bubbling.
10 -
Sprinkle with fresh cilantro before serving. Offer optional toppings of sour cream, pico de gallo, or guacamole.
# Notes:
01 -
The beef can be prepared a day in advance and refrigerated to save time.
02 -
For a spicier version, add 1-2 diced jalapeños to the slow cooker.
03 -
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.