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If you've been wanting that creamy, spicy goodness from your favorite Mexican spot but don't want to pay for takeout or wait around, you're gonna love these burritos. Just toss chuck roast and chile sauce in your slow cooker and let it do its thing all day. You get insanely soft beef falling apart by dinnertime. Roll it up with cheese and dreamy sauce—it honestly blows restaurant versions out of the water. Now, my crew asks for these instead of heading out for Mexican.
My brother-in-law grew up in New Mexico, so he knows all about chile. When he tried these, he thought I'd ordered out! He swears they taste just like the ones back home and keeps showing up when I make them. They really hit the spot for him.
Must-Have Ingredients
- Good flour tortillas: Big burrito-size ones hold everything together
- Monterey Jack cheese: Melts just right and stays smooth
- Heavy cream: Makes the sauce extra rich and smooth
- Hatch chile colorado: Gives you that real-deal flavor
- Chuck roast: Cooks low and slow until it’s crazy tender
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Simple Steps to Finish
- Assembly and baking
- Spoon a bit of the sauce into the bottom of a big baking dish, then stuff tortillas with the juicy beef, and roll them up. Pop them in the dish, seam down. Pour that creamy sauce right over the top, scatter a hefty layer of cheese, and toss it all in a 400°F oven about 20 minutes till it’s hot and bubbly.
- Making the creamy sauce
- Pour about 1½ cups of the tasty cooking juices into a saucepan, add your heavy cream, then mix up a flour and water combo until smooth and whisk it in. Let it bubble gently to thicken while you roll your burritos.
- Shredding the beef
- Take the meat out when it’s super soft—use two forks to shred it up. Be sure to hold onto all that flavorful liquid left behind, since it turns into your sauce. Sprinkle with a bit of salt and pepper for taste.
- Starting the slow cooker
- Chop your chuck roast into big pieces and toss into the pot with the chile sauce, garlic, onion, and bouillon. Set it to low, give it 6 to 8 hours, and leave it alone. You'll want to hang out in your kitchen because it smells awesome.
Adding cream totally takes this dish up a notch. The first time I skipped it and, while tasty, it was missing something. Cream balances out the heat and makes everything extra delicious and silky, just like something you'd get eating out.
Serving Ideas
You can just eat these as a satisfying meal by themselves, but Spanish rice and some beans make it feel like a big celebration. Things like pico, guac, and sour cream let everyone fix up their plate just the way they want. Honestly, an ice-cold beer pairs perfectly with all the rich goodness.
Switch Things Up
If you spot different chile sauces at the store, give them a go—some are smoky, others bring more heat. I sometimes mix black beans or corn into the beef just for fun. If you're feeling wild, use another cheese, but Jack's melt really can’t be beat.
Prep It Your Way
Roll these up ahead of time and stash them in the fridge until you’re ready to bake. If they’re straight from the fridge, tack on a few extra minutes in the oven. They freeze awesome too, just let them thaw in the fridge overnight before you toss them in to bake.
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You know, these are actually way easier to make than folks guess. People think I spent hours slaving in the kitchen, but really the slow cooker makes it a breeze. Sometimes the most crowd-pleasing meals are secretly no big deal to put together.
Recipe FAQs
- → Is it okay to prepare these burritos in advance?
- Absolutely! Fully assemble them and keep in the fridge for up to a day. Just add 5-10 extra minutes when you're ready to heat.
- → What can I use instead of Hatch Chile Colorado sauce?
- Great options include a high-quality red chile or enchilada sauce, or make your own with dried New Mexico chiles. Each gives a different but tasty result!
- → How do I tell if the beef is ready in the slow cooker?
- When you can easily pull it apart with a fork, it's done. This usually takes 6-8 hours on low. If it's still firm, let it cook longer.
- → Can these burritos be frozen?
- Yes, you can freeze them unbaked for up to three months. Let them thaw in the fridge overnight before baking, and give them a bit more time in the oven.
- → What are good side dishes with these burritos?
- Go for lighter options like Mexican rice, roasted veggies, fresh salad, or refried beans. They balance out the burritos' richness nicely.