Chile Colorado Burritos: A Flavorful Mexican Classic You Can Make at Home

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If you’re craving a delicious, hearty, and comforting Mexican meal, look no further than Chile Colorado Burritos. This dish is a beloved classic that combines tender, slow-cooked beef simmered in a rich and spicy red chile sauce, all wrapped in a warm flour tortilla. Each bite delivers layers of bold flavors and satisfying textures, making Chile Colorado Burritos a perfect meal for family dinners, casual gatherings, or anytime you want a taste of authentic Mexican comfort food.

While the name might sound intimidating if you’re new to Mexican cuisine, Chile Colorado is surprisingly straightforward to make. The key is a good-quality red chile sauce that’s flavorful, mildly spicy, and earthy. When slow-cooked with beef, it creates a tender, melt-in-your-mouth filling perfect for wrapping in tortillas and topping with your favorite burrito extras.

In this post, I’ll guide you through a detailed recipe for Chile Colorado Burritos, breaking down everything from how to make the signature chile sauce, prepare the beef, assemble the burritos, and some tips and tricks to make it easy and delicious. Whether you’re a seasoned cook or just starting out, you’ll find this recipe approachable and rewarding. Plus, I’ll share ideas for sides and toppings that will complete your meal beautifully.

What is Chile Colorado?

Before we jump into the recipe, it’s helpful to understand what Chile Colorado means. Translated literally, it means “red chile,” referring to a traditional Mexican stew made with beef cooked in a red chile sauce. The sauce is made from dried red chiles, like guajillo or ancho, which give the dish its characteristic deep red color and smoky, mildly spicy flavor.

Chile Colorado is popular throughout Mexico and the Southwestern United States, often served with rice, beans, or wrapped into burritos or tacos. The stew can be thick or saucy depending on preference, but either way, it’s a comforting, hearty meal with rich layers of flavor.

Why Make Chile Colorado Burritos at Home?

  • Authentic Flavor: Control your spice level and freshness by making it from scratch.
  • Comfort Food: Rich, tender beef in spicy sauce is satisfying and soul-warming.
  • Versatile: Serve as burritos, tacos, or with rice and beans on the side.
  • Great for Leftovers: The flavors deepen after a day, making great next-day meals.
  • Impressive but Simple: The slow-cooking method is forgiving and yields incredible taste without complicated techniques.

Ingredients You’ll Need

Here’s what you’ll need for the chile colorado beef filling and assembling your burritos. This recipe makes about 6 large burritos.

For the Chile Colorado Beef:

  • 2 lbs beef chuck roast or stew meat, cut into 2-inch cubes
  • 6-8 dried guajillo chiles (or a mix of guajillo and ancho chiles)
  • 2 cups beef broth (low sodium recommended)
  • 1 medium white onion, roughly chopped
  • 4 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/2 teaspoon smoked paprika (optional for extra smoky flavor)
  • 1 tablespoon apple cider vinegar or white vinegar
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil or canola oil

For Assembling Burritos:

  • 6 large flour tortillas (burrito-sized)
  • 1 ½ cups cooked Mexican rice or Spanish rice
  • 1 cup refried beans (warm)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro, chopped (optional)
  • Sour cream (optional)
  • Salsa or pico de gallo (optional)
  • Lime wedges (for serving)

Step-by-Step Instructions for Chile Colorado Beef

Step 1: Prepare and Toast the Dried Chiles

Start by removing the stems and seeds from your dried chiles. This reduces bitterness and controls heat. Break the chiles into smaller pieces.

Heat a dry skillet over medium heat, then toast the chile pieces for 1-2 minutes per side, just until fragrant — be careful not to burn them as they can turn bitter. Toasting enhances their smoky flavor.

Step 2: Soak the Chiles

Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 15-20 minutes until softened.

Step 3: Make the Red Chile Sauce

Drain the chiles, reserving about 1 cup of the soaking water. In a blender, combine the softened chiles, garlic cloves, chopped onion, cumin, oregano, smoked paprika, vinegar, and about 1 cup of the reserved soaking water (add more if needed to blend smoothly). Blend until smooth.

Step 4: Brown the Beef

Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper.

Working in batches, brown the beef on all sides until a deep golden brown crust forms. This step builds flavor through the Maillard reaction. Set the browned beef aside.

Step 5: Cook the Chile Sauce

Lower the heat to medium and carefully pour the blended chile sauce into the pot. Cook for about 5 minutes, stirring frequently. The sauce will thicken slightly and deepen in flavor.

Step 6: Add Beef and Simmer

Return the browned beef to the pot along with any juices. Add the beef broth and stir everything to combine.

Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 2 to 3 hours until the beef is fork-tender and the sauce is rich and thick. Stir occasionally and add more broth or water if the sauce gets too thick.

Step 7: Shred the Beef

Once cooked, remove the beef pieces and shred them using two forks or chop finely. Return the shredded beef to the sauce and stir to coat evenly.

How to Assemble Chile Colorado Burritos

Step 1: Warm Your Tortillas

Warm the flour tortillas in a dry skillet or microwave wrapped in a damp towel to make them pliable.

Step 2: Layer the Ingredients

Lay a tortilla flat and spread a few spoonfuls of refried beans down the center.

Add a generous scoop of the shredded chile colorado beef.

Top with a scoop of cooked Mexican rice.

Sprinkle with shredded cheese and fresh cilantro if using.

Step 3: Fold and Roll

Fold the sides of the tortilla in towards the center, then roll it tightly from the bottom up to form a burrito.

Step 4: Optional – Toast the Burrito

For extra flavor and a crispy outside, place the burrito seam-side down in a hot skillet and toast for 2-3 minutes per side until golden and the cheese inside melts.

Step 5: Serve

Serve your Chile Colorado Burritos hot with sour cream, salsa or pico de gallo, and lime wedges on the side.

Tips for the Best Chile Colorado Burritos

  • Use quality dried chiles: Guajillo and ancho are traditional and give the signature flavor. Avoid super spicy chiles unless you want serious heat.
  • Don’t skip browning the beef: It adds complexity and richness.
  • Simmer low and slow: Patience pays off with tender beef and deeply developed sauce.
  • Adjust thickness: If your sauce is too thin, remove the lid near the end and simmer uncovered to thicken.
  • Add a splash of vinegar: Balances the richness and adds brightness.
  • Make it your own: Add sautéed peppers, onions, or even a fried egg inside the burrito for variations.
  • Use warm tortillas: Warmth makes rolling easier and improves texture.
  • Freeze leftovers: Burritos freeze well—wrap tightly and reheat in the oven or microwave.
  • Double batch: Make extra chile colorado beef to have on hand for tacos, enchiladas, or bowls.

Side Dishes That Pair Perfectly

To round out your meal, consider serving Chile Colorado Burritos with:

  • Mexican street corn (Elote): Grilled corn topped with mayo, cotija cheese, chili powder, and lime.
  • Fresh guacamole: Creamy, zesty avocado dip.
  • Pico de gallo: Bright, fresh salsa made with tomatoes, onions, cilantro, and lime.
  • Refried beans: Traditional side that complements the burrito filling.
  • Mexican rice: Fluffy, tomato-flavored rice with peas and carrots.

Frequently Asked Questions (FAQs)

Can I use other meats besides beef?
Yes! Pork shoulder or chicken thighs can be slow-cooked similarly in the chile colorado sauce.

How spicy is Chile Colorado?
Mild to moderate, depending on the chiles used and whether you include seeds. You can always adjust the heat by adding less chile or balancing with toppings like sour cream.

Can I make the sauce ahead of time?
Absolutely! The chile sauce can be made a day or two ahead and refrigerated to deepen flavors.

What if I can’t find dried guajillo chiles?
Ancho chiles are a great substitute. You can also find pre-made chile colorado sauces at some markets, but homemade tastes best.

Can I use corn tortillas instead of flour?
Flour tortillas are traditional for burritos due to their size and pliability, but you can use corn tortillas for tacos or smaller wraps.

Wrapping It Up: Why You’ll Love Making Chile Colorado Burritos at Home

Chile Colorado Burritos are more than just a meal; they’re a celebration of Mexican culinary heritage that brings warmth, flavor, and satisfaction with every bite. Making them at home is surprisingly simple and allows you to tailor the spice, richness, and fillings to your liking.

Whether you want a cozy family dinner, a fun weekend cooking project, or a flavorful way to impress guests, this recipe delivers. The tender beef simmered in a rich chile sauce wrapped in a warm tortilla creates a harmony of flavors and textures that’s truly unforgettable.

So grab some dried chiles, a good cut of beef, and your favorite burrito fixings—let’s bring the bold taste of Chile Colorado burritos to your kitchen tonight!

If you try this recipe, I’d love to hear how it turns out! Feel free to leave a comment or share your favorite burrito toppings and variations. Happy cooking and buen provecho!