Chile Colorado Burritos: A Flavorful and Hearty Meal

Experience the savory goodness of Chile Colorado Burritos, featuring tender beef simmered in a rich and smoky chile sauce, wrapped in a warm tortilla. With layers of refried beans, rice, and melted cheese, these burritos are a satisfying meal that will leave everyone at the table happy.

Ingredients

For the Chile Colorado Sauce:

• 4 dried ancho chilies
• 4 dried pasilla chilies
• 2 cups chicken or beef broth
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste

For the Burritos:

• 1 pound beef chuck or sirloin, cut into small chunks
• 1 tablespoon vegetable oil
• 4 large flour tortillas
• 1 cup cooked rice
• 1 cup refried beans
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup chopped fresh cilantro (for garnish, optional)
• 1/2 cup diced onions (for garnish, optional)
• 1/2 cup sour cream (for garnish, optional)

Directions

Prepare the Chile Colorado Sauce:

1. Remove the stems and seeds from the dried chilies. Toast the chilies in a dry skillet over medium heat for about 1-2 minutes, or until fragrant. Be careful not to burn them.
2. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 20 minutes, until softened.
3. Drain the chilies and place them in a blender with 1 cup of chicken or beef broth. Blend until smooth.
4. In a saucepan, heat vegetable oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes.
5. Stir in the tomato paste, cumin, oregano, paprika, salt, and black pepper. Cook for 1 minute.
6. Add the blended chili mixture and the remaining 1 cup of broth. Simmer for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. Set aside.

Cook the Beef:

1. In a large skillet, heat vegetable oil over medium-high heat. Add the beef chunks and cook until browned on all sides, about 5-7 minutes.
2. Pour the prepared Chile Colorado sauce over the beef. Reduce heat to low and simmer for 30-40 minutes, or until the beef is tender and the sauce has thickened. Stir occasionally.

Assemble the Burritos:

1. Warm the flour tortillas in a dry skillet or microwave.
2. Spread a layer of refried beans down the center of each tortilla. Top with a layer of cooked rice.
3. Add a generous portion of the beef with Chile Colorado sauce.
4. Sprinkle with shredded cheese.
5. Fold the sides of the tortilla over the filling, then roll up from the bottom to enclose the filling.

Serve:

1. Garnish with chopped fresh cilantro, diced onions, and a dollop of sour cream if desired.
2. Serve hot with additional Chile Colorado sauce on the side if preferred.

Enjoy!

• Enjoy these hearty and flavorful Chile Colorado Burritos as a delicious and satisfying meal!

Notes

• If you prefer a milder sauce, use fewer dried chilies or remove the seeds before toasting.
• These burritos are great for making ahead; just keep them wrapped tightly and reheat before serving.