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Creamy Chile Colorado Burritos bring together tender beef, vibrant chiles, and a rich sauce in every bite. This slow cooker classic gets a velvety finish with a splash of cream and plenty of melty cheese. Whether it is a weekend brunch or a chilly weeknight dinner, nothing comforts quite like these saucy oven-baked burritos.
I first made these burritos when my cousin visited from out of town, and now the whole family asks for them whenever anyone craves Mexican comfort food.
Ingredients
- Boneless beef chuck roast: Provides juicy fall-apart beef for the filling. Look for well-marbled chuck for best results
- Jarred Hatch Chile Colorado: Gives intense chile flavor with minimal fuss. Choose a brand with no added sugar or odd thickeners
- Beef bouillon granules: Boost savory depth for the sauce
- Fresh garlic and diced onion: Layer in background warmth and sweetness. Pick firm onions and plump garlic cloves for maximum flavor
- Heavy cream: Rounds out the chile sauce to a luxuriously rich texture. Go for full-fat real cream
- Flour and water: Thicken the sauce just enough for perfect coating
- Flour tortillas: Serve as hearty wrappers. Pick sturdy tortillas that are pliable, not dry
- Shredded Monterrey Jack cheese: Brings gooey melt and mild tang. Buy in a block and shred for the best melt
- Cilantro: Finishes the dish with brightness. Chop just before sprinkling so it stays fresh
- Sour cream, pico de gallo, and guacamole: Add creamy and fresh toppings
Instructions
- Lightly Grease the Slow Cooker:
- Dot your slow cooker insert with a bit of oil or nonstick spray to keep cleanup a breeze and prevent sticking
- Prepare and Add the Beef:
- Trim any excess fat from the chuck roast. Cut into 3 or 4 large pieces so the meat cooks evenly and fits snugly in the slow cooker. Place the meat in the pot
- Add Flavors to the Pot:
- Pour the Hatch Chile Colorado over the beef. Sprinkle in the beef bouillon, layer on the minced garlic, and scatter the diced onion over everything. Do not stir, letting the flavors settle on top
- Slow Cook Until Tender:
- Cover and cook on low for 6 to 8 hours. The beef should be fork-tender and easy to shred; long braise time makes it meltingly soft
- Shred and Season the Beef:
- Transfer the beef to a plate using tongs and shred with two forks. Discard any large bits of fat. Taste the meat and season with salt and pepper
- Prepare the Baking Dish:
- Preheat your oven to 400 degrees Fahrenheit. Coat a 9 by 13 inch baking dish with a light slick of oil. Pour in about one third cup of the chile sauce from the slow cooker and swirl to cover the bottom
- Make the Cream Sauce:
- Move one and one half cups of the chile sauce into a saucepan. Whisk in the heavy cream. In a separate small bowl stir together flour and water to make a smooth slurry. Whisk that into the sauce. Set the pan over medium heat and bring to a gentle simmer. Stir often until just thickened. Season with salt and pepper
- Fill and Roll Your Burritos:
- Lay out the tortillas. Divide the shredded beef in even amounts along the center of each tortilla. Roll up tightly and arrange in your baking dish seam side down
- Sauce and Top:
- Pour the creamy chile sauce over all the burritos, making sure every edge is coated. Sprinkle the Monterrey Jack cheese over the top for extra melt
- Bake to Gooey Perfection:
- Slide the dish into your hot oven. Bake uncovered for about 20 minutes. The cheese will be melted and the sauce bubbling all around the edges
- Add Finishing Touches:
- Sprinkle with chopped cilantro just before serving. Offer sour cream, pico de gallo, or guacamole as creamy cool toppings
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There is something about good Hatch chile sauce that always takes me back to family road trips through the Southwest. The mild heat and deep flavor bring a little adventure into our kitchen every time.
Storage tips
Leftover burritos keep well in the fridge for two to three days. Wrap tightly so tortillas do not dry out and store any extra sauce separately to prevent sogginess. If you want to reheat more than one serve, cover the dish loosely with foil and warm in a low oven for the best texture. Single servings do great in the microwave, but add a spoonful of water or sauce to keep things creamy.
Ingredient substitutions
If you cannot find Hatch Chile Colorado, try a different jarred red chile sauce with bold flavor. In pinch, enchilada sauce can stand in. Use pork shoulder instead of beef for a twist or swap in rotisserie chicken for a lighter take. For cheese I love Monterey Jack best, but cheddar or even a quesadilla blend will work. Use Greek yogurt instead of sour cream on top for a tangy finish.
Serving suggestions
Pile your plate with rice and beans for the classic combo. My family loves fresh corn and a simple avocado salad as sides. Try serving with lime wedges and radishes on the side for extra pop. For parties, lay out all the toppings buffet style and let everyone build their own masterpieces.
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Burritos like these make any meal feel festive. The creamy chile sauce and melty cheese get everyone back for seconds every time.
Frequently Asked Questions
- → What cut of beef works best for chile Colorado burritos?
Boneless beef chuck roast is ideal because it becomes tender and easy to shred after slow cooking.
- → Can I make the beef filling ahead of time?
Yes, you can slow cook and shred the beef in advance. Store it refrigerated until ready to assemble and bake.
- → How can I make the sauce creamy?
Heavy cream is whisked into the chile Colorado sauce, then thickened with a flour and water slurry for extra richness.
- → What toppings pair well with these burritos?
Popular toppings include fresh cilantro, sour cream, pico de gallo, and guacamole for added flavor and texture.
- → Is it possible to freeze this dish?
Yes, assemble the burritos and freeze before baking. Thaw then bake until heated through and cheese is melted.