Description
Colorado’s chili colorado burritos showcase tender beef simmered in rich, spicy red sauce wrapped in warm tortillas. Hearty Mexican comfort rolls deliciously together, promising a satisfying meal that delivers bold flavors you’ll crave.
Ingredients
Scale
Meat:
- 2 pounds (907 grams) boneless beef chuck roast
Sauce Ingredients:
- 2 (10 ounces or 284 grams) cans red enchilada sauce
- 1 teaspoon beef bouillon granules
- 2 cloves garlic, minced
- ½ cup (120 milliliters) diced onion
- Salt and pepper to taste
Creamy and Finishing Ingredients:
- ½ cup (120 milliliters) heavy cream
- 1 tablespoon flour
- 3 tablespoons water
- 8 (8-inch) flour tortillas
- 1 cup (240 grams) shredded Monterrey jack cheese
- 2–3 tablespoons chopped fresh cilantro
Optional Toppings:
- Sour cream
- Pico de gallo
- Guacamole
Instructions
- Prepare the slow cooker by lightly coating the interior with cooking spray. Slice the roast into 3-4 substantial chunks and transfer to the slow cooker.
- Add enchilada sauce, bullion granules, minced garlic, and diced onion to the meat. Cover and allow to cook on low temperature for 6-8 hours until the beef becomes exceptionally tender.
- Extract the meat from the slow cooker, reserving the sauce. Using two forks, meticulously shred the beef and season with salt and pepper. Set the shredded meat aside.
- Heat the oven to 400°F (200°C). Prepare a 9×13-inch baking dish by lightly greasing and spreading a thin layer of sauce from the slow cooker across the bottom.
- Transfer 1 1/2 cups of slow cooker sauce to a saucepan. Incorporate heavy cream and create a flour slurry by whisking flour with water until completely smooth.
- Gradually integrate the flour mixture into the sauce, stirring continuously. Simmer over medium heat, seasoning with salt and pepper. Maintain a gentle bubbling while assembling the burritos.
- Distribute the shredded beef evenly across tortillas. Roll each tortilla tightly and position them seam-side down in the prepared baking dish.
- Generously pour the creamy enchilada sauce over the rolled burritos. Sprinkle a generous layer of shredded cheese across the top.
- Bake uncovered for approximately 20 minutes, or until the cheese melts completely and the sauce begins to bubble around the edges.
- Garnish with freshly chopped cilantro. Optionally serve alongside sour cream, pico de gallo, or guacamole for additional flavor and texture.
Notes
- Slow Cooker Magic transforms tough beef into melt-in-your-mouth tender meat with minimal effort and maximum flavor.
- Creamy Enchilada Sauce elevates this burrito recipe from good to restaurant-quality, creating a rich and luxurious coating for the tender beef.
- Flour Slurry Technique ensures a smooth, thickened sauce without lumps, guaranteeing a professional-looking and tasting final dish.
- Versatile Serving Options allow personalization with optional toppings like sour cream, pico de gallo, or guacamole to suit individual preferences.
- Make-Ahead Friendly recipe can be prepared in stages, with beef and sauce potentially made a day in advance for convenient meal planning.
- Cheese Melting Tip involves baking uncovered to achieve a golden, bubbly cheese topping that adds incredible texture and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg