Creamy Chile Colorado Burritos

Why You’ll Love This Recipe

Creamy Chile Colorado Burritos bring a wonderful mix of bold, smoky flavors and rich creaminess. The beef chuck roast is slow-cooked to perfection, making it tender and packed with flavor. The addition of the Hatch Chile Colorado sauce gives the dish a deep, earthy spice that balances wonderfully with the creamy finish from the heavy cream. Wrapped in soft flour tortillas and topped with Monterrey Jack cheese and fresh cilantro, each bite is a savory, satisfying experience. Perfect for those who love Mexican-inspired comfort food!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 pounds boneless beef chuck roast
• 1 jar Hatch Chile Colorado
• 1 teaspoon beef bouillon granules
• 2 cloves garlic, minced
• 1/2 cup diced onion
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 1 tablespoon flour
• 3 tablespoons water
• 8 (8-inch) flour tortillas
• 1 cup shredded Monterrey Jack cheese
• 2-3 tablespoons chopped fresh cilantro
• Sour cream (optional topping)
• Pico de gallo (optional topping)
• Guacamole (optional topping)

Directions

1. Prepare the Beef: In a large pot or Dutch oven, place the beef chuck roast and cover it with water. Bring to a simmer over medium-high heat and cook for about 2 to 3 hours, or until the beef is fork-tender and easily shreds. Once cooked, remove the beef from the pot and shred it using two forks.
2. Make the Sauce: In the same pot, add a little bit of oil and sauté the garlic and diced onion over medium heat for 3-4 minutes, until softened. Stir in the Hatch Chile Colorado sauce and beef bouillon granules. Add the shredded beef back into the pot and mix to combine.
3. Thicken the Sauce: In a small bowl, whisk together the heavy cream, flour, and water until smooth. Add this mixture to the pot with the beef and stir to combine. Simmer for 5-10 minutes, until the sauce has thickened and coats the beef.
4. Assemble the Burritos: Warm the flour tortillas by placing them in a dry skillet over medium heat for about 30 seconds per side. Once warmed, spoon a generous amount of the beef mixture into the center of each tortilla. Top with shredded Monterrey Jack cheese and sprinkle with fresh cilantro.
5. Roll the Burritos: Fold in the sides of the tortilla and then roll it tightly to secure the filling. Repeat with the remaining tortillas.
6. Serve: Serve the burritos with optional toppings like sour cream, pico de gallo, and guacamole. Enjoy!

Servings and Timing

• Servings: This recipe makes 8 burritos.
• Total Time: Approximately 3 hours (including beef cooking time).

Variations

• Spice Level: If you prefer spicier burritos, you can add some diced jalapeños or a bit of hot sauce to the filling.
• Tortilla Options: Feel free to use corn tortillas if you prefer a gluten-free option, though they may be slightly more delicate than flour tortillas.

Storage/Reheating

• Storage: Store any leftover burritos in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, wrap the burritos in foil and place them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave them for about 1-2 minutes per burrito, depending on the microwave’s strength.

FAQs

1. Can I use a different cut of beef for this recipe?

Yes, you can use other cuts of beef like beef brisket or flank steak. However, chuck roast is the most tender when slow-cooked, so it’s recommended for the best texture.

2. Can I make the beef mixture ahead of time?

Absolutely! The beef mixture can be made up to 2 days in advance and stored in the refrigerator. Just reheat it before assembling the burritos.

3. Can I freeze the burritos?

Yes, you can freeze the assembled burritos. Wrap each burrito tightly in plastic wrap and foil, and store in the freezer for up to 3 months. Reheat in the oven from frozen, or microwave them once thawed.

4. Can I use a different type of cheese?

While Monterrey Jack is a great choice for its meltability, you can also use cheddar, queso blanco, or a Mexican blend of cheeses.

5. How do I make the sauce less creamy?

If you prefer a less creamy sauce, you can reduce the amount of heavy cream or omit the flour mixture to keep the sauce more broth-like.

6. What can I serve with these burritos?

These burritos are great on their own, but you can serve them with rice, beans, or a simple side salad for a more complete meal.

7. Can I make these burritos without the Hatch Chile Colorado sauce?

You can substitute the Hatch Chile Colorado sauce with another red chile sauce, but the flavor will be different. If you want to replicate the taste, try making a homemade chile sauce with dried chiles and spices.

8. How do I make sure my beef is tender?

To ensure your beef is tender, be sure to slow-cook it until it’s fork-tender. This may take several hours, but the low and slow cooking process is key to achieving tender, shreddable beef.

9. Can I add vegetables to the filling?

Yes, you can add sautéed peppers, mushrooms, or spinach to the beef mixture for added flavor and texture.

10. Can I use tortillas larger than 8 inches?

If you prefer, you can use larger tortillas (10 inches or more), but you may need to adjust the amount of filling to prevent the burritos from becoming too heavy.

Conclusion

Creamy Chile Colorado Burritos are a deliciously satisfying meal that brings together tender beef, smoky flavors, and a rich, creamy sauce. The combination of fresh cilantro, Monterrey Jack cheese, and the option of tasty toppings like sour cream, pico de gallo, and guacamole make these burritos a hit every time. Whether you’re feeding a family or hosting a casual gathering, these burritos are sure to impress with their irresistible flavor and satisfying texture. Enjoy!

Print