Description
Chile Colorado is a rich and flavorful slow-cooked Mexican beef stew made with tender stew meat simmered in a spiced enchilada sauce. Served in cheesy, saucy burritos that are broiled to perfection, this recipe offers a comforting and hearty meal ideal for family dinners.
Ingredients
Scale
Beef and Sauce
- 2 lb stew meat
- ½ cup tomato sauce
- 1 Tbsp Knorr’s Caldo de Tomate
- ½ tsp garlic powder
- 3 Tbsp chili powder
- 1 tsp ground cumin
- 3 Tbsp all-purpose flour
- 2 cups unsalted chicken broth
Burritos
- 8 burrito-size flour tortillas
- 2 cups shredded cheddar cheese
Instructions
- Make enchilada sauce: In a medium saucepan, whisk together tomato sauce, Knorr’s Caldo de Tomate, garlic powder, chili powder, ground cumin, all-purpose flour, and unsalted chicken broth. Bring the mixture to a boil and cook for 5 minutes, stirring constantly to ensure the sauce thickens evenly and no lumps form.
- Cook beef in slow cooker: Place the stew meat in a 6-quart slow cooker and pour the prepared enchilada sauce over the meat until fully covered. Set the slow cooker to LOW and cook for 8 hours, allowing the beef to become tender and infused with the rich sauce flavors.
- Shred the beef: After cooking, use two forks to shred the beef directly in the slow cooker, mixing it well with the sauce to ensure consistent flavor.
- Preheat broiler: Set your oven broiler to HIGH to prepare for finishing the burritos with melted cheese under direct heat.
- Assemble and broil burritos: On an oven-proof plate or baking dish, lay out a flour tortilla. Place about â…“ cup of the shredded beef mixture on the tortilla, top with some shredded cheddar cheese, and roll up the tortilla into a burrito shape. Pour some enchilada sauce from the slow cooker over the assembled burrito to cover it, then sprinkle additional shredded cheese on top. Place the plate under the broiler and broil for 2-4 minutes until the cheese is bubbly and slightly browned. Remove carefully and serve hot.
Notes
- If you don’t have Knorr’s Caldo de Tomate, a good substitute is tomato bouillon or an equivalent amount of tomato paste with a pinch of salt.
- For a spicier sauce, increase the chili powder or add cayenne pepper to taste.
- This recipe works well with other cuts of beef stew meat but ensure they are suited for slow cooking.
- To save time, the beef and sauce can be prepared a day ahead and refrigerated; reheat before assembling the burritos.
- Serve with fresh cilantro, sour cream, or diced onions for added flavor and garnish.
