Chile Colorado Burritos Recipe
If you’re craving a meal that’s deeply savory, gloriously saucy, and just bursting with authentic Mexican flavor, Chile Colorado Burritos absolutely deserve a spot on your table. These hearty burritos wrap tender beef in a luscious, brick-red chile sauce and gooey melted cheese, all snuggled inside a warm flour tortilla. Whether you serve them simply or go all-out with toppings and sides, Chile Colorado Burritos are pure comfort food—perfect for family dinners, weekend gatherings, or whenever you want to wow a hungry crowd.
Ingredients You’ll Need
The beauty of Chile Colorado Burritos lies in how a handful of carefully chosen ingredients come together to create something spectacular. Each component brings its own special touch—richness, color, texture, or a burst of bold flavor—that makes every bite memorable.
- Beef chuck roast (2 pounds, cut into 1-inch cubes): Choose a well-marbled roast for melt-in-your-mouth tenderness and deep flavor.
- Vegetable oil (2 tablespoons): This helps sear the beef to lock in juices and adds a subtle richness to the sauce.
- Dried guajillo chiles (6): These bring a mild heat and bright red color to the sauce—don’t skip them!
- Dried ancho chiles (4): Anchos add earthy, slightly sweet notes and a gorgeous depth of flavor.
- Dried New Mexico chiles (2): These balance things out with gentle heat and a touch of smokiness.
- Beef broth (4 cups): Use a rich broth for a fuller, more complex sauce that ties everything together.
- Medium onion, chopped (1): The base for your sauce—onion brings sweetness and body.
- Garlic cloves, minced (4): Garlic infuses the dish with aromatic flavor and warmth.
- Ground cumin (1 teaspoon): Adds warmth and earthiness, essential for that classic Mexican taste.
- Dried oregano (1 teaspoon): Lends a subtle herbal note that brightens the sauce.
- Smoked paprika (1/2 teaspoon): Enhances the smokiness of the chiles and adds a subtle complexity.
- Black pepper (1/2 teaspoon): A little kick to round out the flavors.
- Salt (1 teaspoon): Essential for balancing and elevating all the other ingredients.
- All-purpose flour (2 tablespoons): Helps thicken the sauce to the perfect consistency.
- Water (1/2 cup): Used to make the flour slurry that thickens the sauce.
- Large flour tortillas (6): Go for soft, sturdy tortillas that can hold all that saucy goodness.
- Shredded Mexican cheese blend (2 cups): Melts beautifully for that irresistible, gooey finish.
- Optional toppings: sour cream, avocado slices, chopped cilantro: These bring freshness, creaminess, and a pop of color to your finished burritos.
How to Make Chile Colorado Burritos
Step 1: Prep the Dried Chiles
This is where the magic begins! Remove the stems and seeds from your dried chiles, then give them a quick toast in a dry skillet over medium heat for just a minute or two. You’ll know they’re ready when they become fragrant and slightly puffed—don’t let them burn. Soak the toasted chiles in hot water for about 20 minutes to soften them up, which is key for a silky-smooth sauce later on.
Step 2: Blend the Chile Sauce
Once the chiles are soft, blend them with 1 cup of beef broth until completely smooth. This vibrant red puree is what gives Chile Colorado Burritos their signature color and bold flavor. If you want a super-smooth sauce, feel free to strain the mixture before using.
Step 3: Sear the Beef
Heat the vegetable oil in a large pot over medium-high heat. Sear the beef cubes in batches, making sure each piece gets a nice brown crust. Browning the meat adds loads of flavor and helps seal in those delicious juices. Set the seared beef aside while you get the aromatics going.
Step 4: Sauté the Aromatics
In the same pot (don’t clean it, those browned bits are pure gold!), add the chopped onion and minced garlic. Sauté until they’re soft and fragrant, scraping up any bits stuck to the bottom of the pot. Stir in the cumin, oregano, smoked paprika, salt, and black pepper to bloom the spices and intensify their flavors.
Step 5: Simmer the Beef
Return the browned beef to the pot, then pour in the chile puree and the rest of the beef broth. Give everything a good stir, bring it to a boil, then reduce the heat, cover, and let it gently simmer for about 2 hours. This low-and-slow approach is what transforms the beef into fork-tender perfection and allows the flavors to meld beautifully.
Step 6: Thicken the Sauce
To give the sauce that classic, velvety consistency, mix the flour with 1/2 cup water to make a slurry. Stir this into the simmering pot and cook for another 10 minutes. The sauce will thicken up, clinging to the beef in the most mouthwatering way.
Step 7: Assemble the Burritos
Warm your flour tortillas so they’re pliable. Spoon a generous portion of the beef and plenty of sauce into each one, then sprinkle with shredded cheese. Roll them up snugly, tucking in the sides to keep all that goodness inside. For the ultimate smothered Chile Colorado Burritos, arrange the burritos seam-side down in a baking dish, spoon extra sauce over the top, and finish with another sprinkle of cheese. Bake at 375°F for 10 minutes—just until everything is melty and bubbling.
How to Serve Chile Colorado Burritos
Garnishes
The right garnishes can take your Chile Colorado Burritos from great to unforgettable. Classic options like a dollop of sour cream, creamy avocado slices, and a shower of fresh cilantro add contrast, freshness, and a pop of color. Lime wedges on the side are a nice touch if you love a citrusy zing with every bite.
Side Dishes
Pair your burritos with traditional Mexican rice, refried beans, or a simple corn salad for a complete meal. The saucy, cheesy burritos are hearty enough on their own, but a crisp green salad or tangy pickled veggies add balance and crunch. Don’t forget a basket of tortilla chips for scooping up any extra sauce!
Creative Ways to Present
Get playful with your presentation! Slice the burritos in half and serve them on a platter for easy sharing, or try building a burrito bar where everyone can customize their own with toppings and sides. For party appetizers, make mini Chile Colorado Burritos using smaller tortillas—they’re always a hit at gatherings.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making next-day Chile Colorado Burritos even more delicious. Keep the sauce and tortillas separate if possible to avoid sogginess.
Freezing
Chile Colorado Burritos freeze beautifully! Wrap individual burritos tightly in foil or plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 2 months. Freeze any extra sauce separately for easy reheating later—perfect for busy weeknights or meal prep.
Reheating
To reheat, unwrap and place burritos in a baking dish, cover with foil, and bake at 350°F until heated through (about 20 minutes from frozen, less if thawed). You can also microwave individual burritos, but baking helps keep the tortillas from going soggy. Don’t forget to spoon extra sauce on top before serving!
FAQs
Can I use a different type Main Course
Absolutely! Pork shoulder and chicken thighs work wonderfully in this recipe. Just adjust the cooking time as needed—chicken will cook faster than beef or pork. The chile colorado sauce pairs well with just about any protein.
How spicy are Chile Colorado Burritos?
The heat level is moderate, thanks to the mild-to-medium dried chiles. If you prefer a milder burrito, reduce the number of chiles or remove all the seeds before toasting. For extra heat, toss in a dried arbol chile or two.
Can I make the sauce ahead of time?
Yes! The sauce can be made up to 3 days in advance. Store it in the fridge until you’re ready to assemble your Chile Colorado Burritos. It also freezes well, so you can keep a stash on hand for quick dinners.
What’s the best cheese to use?
A Mexican cheese blend melts beautifully and gives you that classic, stretchy cheese pull. Monterey Jack, cheddar, or even Oaxaca cheese are all great options. Use your favorite or whatever you have on hand.
Can I make this recipe gluten-free?
Definitely! Swap the flour tortillas for gluten-free tortillas and use a gluten-free flour blend to thicken the sauce. The rest of the ingredients are naturally gluten-free, so it’s an easy adaptation.
Final Thoughts
There’s something truly special about sharing a pan of bubbling, saucy Chile Colorado Burritos with friends or family. The flavors are bold, comforting, and guaranteed to win over your table. Don’t be surprised if this becomes your new go-to burrito recipe—give it a try and see just how irresistible homemade can be!
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Chile Colorado Burritos Recipe
- Total Time: 2 hours 40 minutes
- Yield: 6 burritos 1x
- Diet: Non-Vegetarian
Description
These Chile Colorado Burritos feature tender beef chuck roast simmered in a rich, smoky chili sauce made from dried guajillo, ancho, and New Mexico chiles. Wrapped in warm flour tortillas and topped with melted Mexican cheese, these burritos deliver authentic Mexican flavors with optional toppings like sour cream and avocado for a satisfying meal.
Ingredients
Beef and Sauce
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 2 dried New Mexico chiles
- 4 cups beef broth
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 cup water
Burritos
- 6 large flour tortillas
- 2 cups shredded Mexican cheese blend
Optional Toppings
- Sour cream
- Avocado slices
- Chopped cilantro
Instructions
- Prepare the Chiles: Remove stems and seeds from the dried guajillo, ancho, and New Mexico chiles. Toast them lightly in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Then soak the toasted chiles in hot water for 20 minutes to soften.
- Make Chile Puree: Drain the softened chiles and blend them with 1 cup of beef broth until smooth. Set the chile puree aside.
- Sear the Beef: Heat vegetable oil in a large pot over medium-high heat. Add the beef chuck cubes and brown on all sides. Once seared, remove the beef and set it aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Cook until softened and translucent, about 3-5 minutes.
- Add Spices: Stir in ground cumin, dried oregano, smoked paprika, salt, and black pepper. Mix well to coat the aromatics with the spices.
- Simmer the Beef: Return the seared beef to the pot. Pour in the chile puree along with the remaining 3 cups of beef broth. Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 2 hours, or until the beef is very tender.
- Thicken the Sauce: Mix the all-purpose flour with 1/2 cup water to make a slurry. Stir this into the simmering sauce and cook for an additional 10 minutes to thicken.
- Assemble Burritos: Warm the flour tortillas. Spoon generous portions of the beef and sauce onto each tortilla, then sprinkle with shredded Mexican cheese. Roll the tortillas tightly into burritos.
- Optional – Smothered Style: Place the burritos seam-side down in a baking dish. Spoon extra chile sauce over the top and sprinkle with additional cheese. Bake in a preheated oven at 375°F for 10 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the burritos hot with optional toppings like sour cream, avocado slices, and chopped cilantro.
Notes
- You can substitute beef chuck roast with pork or chicken for variation.
- To reduce spiciness, remove some or all of the chile seeds before soaking.
- Leftover chile colorado can be used as a filling for enchiladas or quesadillas.
- Warming tortillas before assembling helps prevent breakage and improves texture.
- Prep Time: 25 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 540
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 95 mg
