Creamy Chile Colorado Burritos (Print Version)
Fluffy tortillas loaded with soft beef and a creamy chile sauce, finished with cheese, cilantro, and some classic toppers if you want.
# Ingredients:
→ Beef and Sauce
01 -
Sprinkle in a teaspoon of beef bouillon granules
02 -
Grab 2 pounds of boneless beef chuck roast, cut it into 3 or 4 chunks
03 -
Chop up 2 garlic cloves
04 -
Salt and black pepper—just add as much as you like
05 -
1/2 cup of onion, diced
06 -
1 jar Ortega Chile Colorado sauce
→ Creamy Sauce Preparation
07 -
Stir together 3 tablespoons water
08 -
Pour in 1/2 cup heavy cream
09 -
Scoop in 1 tablespoon all-purpose flour
→ Assembly
10 -
2 tablespoons fresh cilantro, chopped up
11 -
8 flour tortillas, each around 8-inches wide
12 -
1 cup Monterrey Jack cheese, shredded
→ Optional Toppings
13 -
Guacamole to add on top, if you want
14 -
Some fresh pico de gallo, as an extra (optional)
15 -
A dollop of sour cream if you like (optional)
# Instructions:
01 -
Give your slow cooker a quick spritz or swipe of oil to help stop things from sticking.
02 -
Toss the beef chunks, chile Colorado sauce, bouillon, diced onion, and chopped garlic all together in your slow cooker.
03 -
Put the lid on and leave everything to cook on low for 6 to 8 hours. The beef should fall apart pretty easily when it's ready.
04 -
Take the beef out of the pot and leave the sauce in there. Shred it up with a couple of forks. Taste and toss in some salt and pepper. Set it aside when you're done.
05 -
Turn your oven to 400°F. Coat a 9x13 pan lightly with oil and spoon about 1/3 cup of the sauce from the slow cooker across the bottom.
06 -
Scoop 1 1/2 cups of the sauce into a saucepan and add heavy cream. Mix flour and water in a bowl so it’s smooth, then pour that in with the sauce. Gently simmer the whole thing over medium heat, sprinkling in some salt and pepper. Let it stay warm while you get your burritos together.
07 -
Lay out the tortillas and spoon the beef evenly into each. Roll them up tightly, and set them seam-down in the baking dish you just prepared.
08 -
Drizzle that rich creamy sauce over the burritos and shower them with shredded Monterrey Jack cheese.
09 -
Slide the dish uncovered into the hot oven for around 20 minutes. You want the cheese totally melted and the sauce nice and bubbly.
10 -
Shower with fresh cilantro for a burst of flavor. Add any toppings you like—sour cream, pico de gallo, or some guacamole—and dig in!
# Notes:
01 -
Chuck roast works best because it gets super tender in the slow cooker and soaks up all the flavors.