why make this recipe
Creamy Chile Colorado Burritos are not just a meal; they are a comforting and delicious experience. The tender beef combined with a rich, creamy sauce makes for a satisfying dish that warms you from the inside out. Perfect for family dinners or gatherings with friends, these burritos are sure to impress anyone who takes a bite. Plus, they are quite easy to prepare, which means you can spend less time in the kitchen and more time enjoying your meal.
how to make Creamy Chile Colorado Burritos
Ingredients:
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 4 dried red chiles (such as guajillo or ancho), stems and seeds removed
- 1 cup sour cream
- 1 teaspoon cumin
- Salt and pepper to taste
- Flour tortillas
- Shredded cheese, for serving
Directions:
- In a large pot, heat olive oil over medium heat. Add cubed beef and brown on all sides. Remove beef and set aside.
- In the same pot, add onion and garlic, sauté until soft.
- Add the dried chiles and beef broth, then bring to a simmer.
- Return beef to the pot, cover, and simmer for 2-3 hours until the beef is tender.
- Remove the beef, shred it, and set aside.
- Blend the sauce until smooth, then stir in the sour cream and cumin.
- Fill flour tortillas with shredded beef, roll them up, and place in a baking dish.
- Pour the creamy sauce over the top and sprinkle with cheese.
- Bake at 350°F (175°C) for 15-20 minutes until heated through.
how to serve Creamy Chile Colorado Burritos
Serve these burritos hot from the oven. You can add extra toppings like chopped cilantro, diced tomatoes, or avocado slices for added flavor. A side of rice and beans would also complement this dish perfectly, making it a hearty meal.
how to store Creamy Chile Colorado Burritos
If you have leftovers, let them cool completely before storing. Place the burritos in an airtight container and store in the refrigerator for up to 3 days. You can also freeze them; just wrap each burrito tightly in plastic wrap and then foil. They will stay good in the freezer for about 2-3 months.
tips to make Creamy Chile Colorado Burritos
- For more flavor, marinate the beef in spices overnight before cooking.
- Adjust the amount of chiles to control the heat level – more chiles for spicy burritos, fewer for a milder taste.
- Use different types of cheese according to your preference, such as Monterey Jack or cheddar.
variation
You can easily make these burritos vegetarian by substituting the beef with roasted veggies like zucchini, bell peppers, and mushrooms. For a healthier option, use whole wheat tortillas instead of flour tortillas.
FAQs
Q: Can I use a different cut of beef?
A: Yes, you can use other cuts like brisket or round roast if you prefer, but chuck roast is ideal for tenderness.
Q: How do I know when the beef is cooked properly?
A: The beef should be tender and easily shredded with a fork after simmering for 2-3 hours.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can prepare the filling and sauce ahead of time and assemble the burritos just before you are ready to bake them.
Creamy Chile Colorado Burritos
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 2-inch cubes
- 1 tablespoon olive oil
- 1 whole onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 4 dried red chiles such as guajillo or ancho, stems and seeds removed
- 1 cup sour cream
- 1 teaspoon cumin
- Salt and pepper to taste
For Assembly
- Flour tortillas
- Shredded cheese, for serving
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add cubed beef and brown on all sides. Remove beef and set aside.
- In the same pot, add onion and garlic, sauté until soft.
- Add the dried chiles and beef broth, then bring to a simmer.
- Return beef to the pot, cover, and simmer for 2-3 hours until the beef is tender.
- Remove the beef, shred it, and set aside.
Sauce Preparation
- Blend the sauce until smooth, then stir in the sour cream and cumin.
Assembly
- Fill flour tortillas with shredded beef, roll them up, and place in a baking dish.
- Pour the creamy sauce over the top and sprinkle with cheese.
- Bake at 350°F (175°C) for 15-20 minutes until heated through.