Chile Colorado Burritos

The Ultimate Chile Colorado Burritos Recipe | Comfort in Every Bite

Table of Contents

A Warm, Engaging Introduction

There’s a certain magic that happens in the kitchen when humble ingredients are given time and attention. For me, that magic is embodied in these Chile Colorado Burritos. This isn’t just a recipe; it’s a warm, savory hug on a plate. I first fell in love with a version of this dish at a tiny, family-run taqueria, where the rich, complex sauce and impossibly tender beef were tucked into a soft flour tortilla. I knew I had to recreate that soul-satisfying experience at home. After many attempts, I landed on this method: a beautiful layering of homemade elements that come together to create something truly greater than the sum of its parts. The deep, earthy aroma of the chile sauce simmering on the stove is a promise of the incredible meal to come.

Why You’ll Love This

Ultimate Comfort Food: This dish delivers a deeply satisfying and hearty experience that feels like a celebration.
Feeds a Crowd Perfectly: It’s an ideal recipe for feeding family and friends, and the wrapped burritos hold heat beautifully.
Brilliant for Make-Ahead Meals: You can prepare all the components days in advance, making assembly a quick and easy affair on a busy weeknight.
A Flavor Adventure: The combination of the rich, slightly spicy Chile Colorado with the creamy beans and fluffy rice is a textural and flavorful masterpiece.

An Unexpected Fan

I’ll never forget the time I served these to my friend’s son, a renowned picky eater whose diet seemed to consist solely of plain pasta and chicken nuggets. With a skeptical look, he agreed to try a small half-burrito. The silence that followed was punctuated only by chewing. Then, he looked up and simply said, “Can I have the other half?” His mom’s jaw nearly hit the floor. There’s something about that tender meat and flavorful sauce that wins over even the toughest critics.

What Makes It Special

The Chile Colorado: The star of the show. Slowly simmered beef becomes fall-apart tender in a rich, brick-red sauce made from reconstituted dried guajillo and ancho chiles. It’s not just spicy; it’s complex, with notes of earth, fruit, and a gentle warmth.
Homemade Mexican Rice: This isn’t an afterthought. Fluffy, golden rice cooked with tomato, onion, and garlic provides a crucial, soft texture and absorbs the incredible sauces.
Creamy Refried Beans: They act as the delicious “glue” in the burrito, adding a creamy, savory element that balances the other components.
The Perfect Tortilla: A large, soft 10-inch flour tortilla is pliable enough to wrap without tearing and provides the perfect neutral canvas for the bold fillings.

Making It Happen

The beauty of this recipe is in its assembly. Have all your components—the shredded Chile Colorado, Mexican rice, and refried beans—heated and ready in separate bowls. Lay out your tortillas and keep a damp paper towel over the stack to keep them soft and pliable.

Place a tortilla on your work surface. Using a spoon, spread a generous layer of warm, creamy refried beans directly down the center. This first layer acts as a barrier to keep the tortilla from getting soggy. Next, sprinkle a hearty handful of shredded Monterey Jack cheese over the beans. The heat from the beans will begin to melt it ever so slightly.

Now, pile on the star: a hefty scoop of that tender, saucy shredded beef. Top it all off with a fluffy mound of Mexican rice. Now, for the fold: gently pull the bottom edge of the tortilla up and over the filling, tucking it snugly underneath. Fold the left and right sides inward towards the center, then, using both hands, continue rolling the burrito forward until it’s completely sealed. Wrap each beautiful, hefty bundle tightly in foil, which will help it hold its shape and keep it warm until you’re ready to serve.

You Must Know

Warm Your Tortillas: Always briefly heat your flour tortillas in a dry skillet or over a gas flame. This makes them pliable and prevents cracking when you roll.
Don’t Overfill: It’s tempting to add more of everything, but an overstuffed burrito is impossible to roll neatly. Aim for a balanced ratio.
The Tuck is Key: When folding, really tuck the filling in with your fingers as you make the initial fold. This creates a tight, secure roll.
Rest in Foil: Let the wrapped burritos sit for a few minutes before serving. The residual heat will steam them slightly, making them even more cohesive and delicious.

Serving Ideas

Serve these burritos cut in half on the plate, with the beautiful cross-section showing off all the layers. Offer sides of cool, creamy guacamole, fresh pico de gallo, and a dollop of tangy sour cream. For a drink pairing, a cold Mexican lager or a refreshing agua fresca, like horchata or Jamaica, perfectly cuts through the richness.

Make It Different

Spice Level: Control the heat in your Chile Colorado sauce by adjusting the number of de-seeded chiles. For more heat, add a couple of arbol chiles to the mix.
Cheese Swap: Monterey Jack is mild and melts beautifully, but you can use a sharp cheddar, a Mexican cheese blend, or even pepper jack for an extra kick.
Beans: Swap refried pinto beans for black beans, either refried or whole.
Add Veggies: Sautéed bell peppers and onions would be a delicious addition inside the burrito.

Storage and Reheating

Storage: Store any assembled, wrapped burritos in the fridge for up to 3 days. Components can be stored separately for up to 5 days.
Reheating: The best way to reheat a foil-wrapped burrito is in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave it for 2-3 minutes, but the tortilla may lose some of its texture. For components, reheat gently in a skillet with a splash of water to prevent drying out.

Success Tips

For the absolute best results, take your time with the Chile Colorado. The longer it simmers on low heat, the more tender the beef will become and the more the flavors will develop. If you have the time, let the finished sauce sit for an hour or even overnight—the flavor difference is remarkable.

Frequently Asked Questions (FAQ)

Q: Can I use store-bought ingredients to save time?
A: Absolutely! While homemade components provide the deepest flavor, you can use a high-quality canned red enchilada sauce, pre-cooked shredded beef or pork, canned refried beans, and store-bought Mexican rice. Your burritos will still be delicious.

Q: Can I freeze these burritos?
A: Yes, they freeze exceptionally well. Wrap each cooled burrito tightly in plastic wrap and then in foil. Freeze for up to 3 months. Reheat from frozen in the oven at 375°F (190°C) for 40-50 minutes, or until hot all the way through.

Q: My tortillas keep tearing. What am I doing wrong?
A: This almost always means your tortillas are too cold. Be sure to warm them up until they are soft and flexible before you try to fill and roll them.

Q: What cut of beef is best for Chile Colorado?
A: Chuck roast is ideal. It’s well-marbled with fat, which breaks down during the long cooking process, resulting in incredibly tender, shreddable meat.

Q: Is this dish very spicy?
A: The guajillo and ancho chiles provide a deep, smoky flavor with a mild to medium warmth. The true heat level is in your control—simply remove the seeds and veins from the dried chiles for a milder sauce.

Recipe Card: Chile Colorado Burritos

Prep time: 45 minutes (plus component prep time)
Cook time: 3 hours (largely hands-off for the beef)
Total time: 3 hours 45 minutes
Category: Main Course
Difficulty: Intermediate
Cuisine: Mexican-American
Yield: 8 large burritos

Ingredients

1 prepared recipe Chile Colorado (about 4-5 cups shredded meat and sauce)
1 prepared recipe Mexican Rice (about 3 cups)
1 prepared recipe Refried Beans (about 2 cups)
8 (10-inch) flour tortillas
1 pound Monterey Jack cheese, shredded

Instructions

Ensure your Chile Colorado, Mexican rice, and refried beans are prepared, heated, and laid out in separate bowls for easy assembly.
Warm the flour tortillas one by one in a dry skillet over medium heat for about 20 seconds per side, or until soft and pliable. Keep them wrapped in a clean kitchen towel.
To assemble, place a warm tortilla on a work surface. Spread approximately 1/4 cup of warm refried beans in a line across the center.
Sprinkle about 1/3 cup of shredded cheese over the beans.
Add about 1/2 cup of the shredded Chile Colorado (with some sauce) over the cheese.
Top with about 1/3 cup of Mexican rice.
Fold the bottom edge of the tortilla up and over the filling. Fold the left and right sides inward, then roll the burrito away from you tightly until it is completely sealed.
Wrap each burrito tightly in foil. For serving, cut in half diagonally.

Notes:

Prep and cook times include the preparation of the Chile Colorado, Mexican Rice, and Refried Beans components.

Allergy Info: Contains gluten, dairy.