Description
Rich Mexican chili colorado burritos feature tender beef braised in a robust red sauce, wrapped in warm tortillas with melted cheese. Hungry diners will discover complex flavors that transport palates directly to authentic Mexican cuisine.
Ingredients
Scale
- 2 lbs (907 g) boneless beef chuck roast
- 2 (10 oz or 284 g) cans red enchilada sauce
- 8 (8-inch) flour tortillas
- 1 cup (240 g) shredded monterrey jack cheese
- ½ cup (120 ml) heavy cream
- ½ cup (120 ml) diced onion
- 1 tbsp flour
- 2–3 tbsps chopped fresh cilantro
- 1 tsp beef bouillon granules
- 2 cloves garlic, minced
- 3 tbsps water
- Salt and pepper to taste
Optional toppings:
- Sour cream
- Pico de gallo
- Guacamole
Instructions
- Meat Preparation: Place roast chunks in a slow cooker coated with cooking spray. Combine enchilada sauce, bullion, garlic, and onion over the meat. Slow cook on low for 6-8 hours until beef becomes fork-tender.
- Shredding and Seasoning: Remove meat from slow cooker, reserving cooking liquid. Shred beef using two forks, seasoning with salt and pepper. Set aside the succulent meat.
- Sauce Creation: Transfer reserved sauce to a saucepan. Whisk heavy cream into the liquid. Create a smooth flour slurry by blending flour with water. Gradually incorporate the slurry into the sauce, stirring continuously over medium heat until thickened and gently bubbling.
- Burrito Assembly: Preheat oven to 400°F. Grease a 9×13-inch baking dish and spread a thin sauce layer on the bottom. Distribute shredded beef evenly across tortillas, rolling tightly and positioning seam-side down in the prepared dish.
- Baking and Finishing: Pour creamy enchilada sauce over rolled burritos. Generously sprinkle shredded cheese across the top. Bake uncovered for 20 minutes until cheese melts completely and sauce bubbles around edges. Garnish with fresh cilantro and serve with optional accompaniments like sour cream, pico de gallo, or guacamole.
Notes
- Slow Cooker Magic: Use a light coating of cooking spray to prevent meat from sticking and ensure easy cleanup.
- Meat Tenderness Tip: Cook beef on low for 6-8 hours to achieve melt-in-your-mouth texture that falls apart effortlessly.
- Sauce Perfection: Create a smooth flour slurry by whisking flour and water thoroughly to avoid lumpy sauce and achieve a silky consistency.
- Cheese Melting Hack: Bake uncovered to allow cheese to develop a golden, bubbly top and enhance overall flavor profile of the burritos.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) + 20 minutes (oven)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 650
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 100 mg