Chili Colorado burritos are loaded with tender beef, beans, and cheese and smothered in a homemade enchilada sauce and all your favorite toppings
I could eat Mexican food every day, and this recipe is one of my favorites! The beef comes out super tender and the sauce is absolutely delicious, always a crowd-pleaser.
This recipe is easy but a little time-consuming. This is why l always make a double batch of this Chili Colorado and freeze half of the meat and sauce for an easy weeknight meal. Another easy freezer meal to try is my Steak Chili makes those hectic weeknight dinners a breeze to whip up.
The enchilada sauce is made from dried chiles and is absolutely amazing in these smothered burritos. It can be used in many dishes and freezes perfectly.
How to make enchilada sauce
- Remove stems and seeds from Ancho Chili Peppers, California Peppers, and Mexican Peppers
- Add the dried peppers to a medium saucepan and 4 cups beef broth and bring to a boil. Reduce heat and let simmer 30 minutes, remove from heat and let cool.
- Once cooled add peppers and juice to a blender or food processor and blend until smooth.
- If you have chunky pulp then you can strain it through a strainer.
How to make Chili Colorado
- Cut the chuck roast into 1-inch chunks
- Heat a pot (I love my cast iron pot) on medium-high heat and add oil. Working in batches sear the meat and remove it to a plate and repeat.
- Add onions and cook 2-3 minutes, mix in cumin and oregano. Add beef back into the pot and 2 cups of the beef broth. Bring to a boil and reduce heat to a simmer and cook uncovered for 1 hour.
- Add in 1/2 of the enchilada sauce, mix and cook uncovered 1 1/2 hours or until beef is tender.
- Shred any large chunks
Looking for more Mexican recipes?
- Mexican Pizza
- Restaurant Style Mexican Rice
- Green Chili Chicken Enchiladas
- Chicken and Pepper Jack Taquitos
- Chipotle Lime Flank Steak Street Tacos
- Slow Cooker Cheesy Chicken Burritos
I use 10-inch flour tortillas because we like them smaller but you could use 12-inch tortillas for larger burritos.
These Chili Colorado Burritos have such authentic flavor with the meat and the sauce. Now I used canned refried beans, but if you have a homemade recipe you love go for it.
Chili Colorado Smothered Burritos
- 2 1/2 pounds chuck roast cut into 1 inch cubes
- 3 teaspoons kosher salt
- 2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 5 garlic cloves minced
- 1 small onion diced
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 6 cups beef stock divided
- 2 cans refried beans
- 3 cups shredded pepper jack cheese
- 10 inch flour tortillas
- sour cream tomatoes, avocado, jalapenos and cilantro for toppings
For the Enchilada Sauce
- 6 cups beef stock divided
- 6 dried Ancho chili peppers
- 6 dried California chili peppers
- 6 dried Mexican peppers
- Season cubed beef with salt and pepper
- Heat a large pot or dutch oven on medium high heat, add vegetable oil. Working in batches brown the meat and remove to a plate and repeat.
- Add onion and garlic and cook 2-3 minutes. Add in cumin, and oregano and mix. Then add beef back into the pot. Add 2 cups beef broth. Bring to a boil, reduce heat and cook uncovered for 1 hour.
- In a saucepan add dried peppers and 4 cups beef broth and bring to a boil reduce heat and let simmer 30 minutes. Remove from heat and let cool.
- Once cooled add peppers and juice to a blender or food processor and blend until smooth. If the pepper mixture is chunky push through a mesh strainer to remove any leftover skins.
- After the beef has cooked for 1 hour Stir in 1/2 of the pepper puree. And cook uncovered another hour.
- Lay a flour tortilla out and place about 2-3 tablespoons of refried beans then place 3-4 tablespoon of the beef. 2 tablespoons of shredded cheese. Roll the tortilla up and place in a baking dish. Top each burrito with 3 tablespoons of the sauce and sprinkle cheese
- Bake at 400 degrees for 10 -12 minutes or until cheese is bubbly. Top with your favorite toppings.