Chile Burritos with Creamy Sauce (Printable Version)

Slow-cooked beef in savory chile sauce, wrapped in soft tortillas with a creamy topping and melted cheese.

# Ingredients:

→ Tender Slow Cooker Beef

01 - 2 lbs beef chuck roast, boneless
02 - 1 tsp beef bouillon powder
03 - ½ cup diced yellow onion
04 - 1 jar Hatch Chile Colorado sauce
05 - 2 minced garlic cloves
06 - Salt & pepper as needed

→ Velvety Sauce

07 - 1 tbsp all-purpose flour
08 - 3 tbsp water
09 - ½ cup heavy cream

→ Tortilla Assembly & Garnishes

10 - 1 cup Monterey Jack cheese, shredded
11 - A handful of freshly chopped cilantro (2-3 tbsp)
12 - 8 large flour tortillas (about 8 inches wide)

→ Optional Extras for Serving

13 - Sour cream as a topping
14 - Fresh guacamole on the side
15 - A spoonful or two of pico de gallo

# Steps:

01 - Coat the inside of your slow cooker with a bit of oil or spray to make cleanup easier.
02 - Cut your roast into 3 or 4 pieces and toss them in the slow cooker along with the diced onion, minced garlic, bouillon powder, and the Chile Colorado sauce.
03 - Let it slow cook on low for 6-8 hours. The meat will turn soft and easy to pull apart with a fork by then.
04 - Take the roast out of the cooker but leave the sauce behind. Use two forks to shred the meat, and season it with some salt and pepper.
05 - Heat your oven to 400°F. Get a 9x13-inch baking dish ready by giving it a light grease. Spread about ⅓ cup of the sauce you saved from the slow cooker across the bottom.
06 - Pour 1½ cups of the slow-cooked sauce into a medium pot and whisk in the heavy cream. In another bowl, stir together the flour and water until smooth to make a slurry.
07 - Add the slurry to the sauce in the pot while whisking and heat it over medium. As it starts to bubble, season it and stop when it's just thickened enough.
08 - Fill the tortillas with the shredded beef, then roll them tightly. Lay each one seam-side down in the baking dish you prepped earlier.
09 - Pour the creamy sauce evenly across the top of the burritos. Don’t forget to sprinkle all that shredded Monterey Jack cheese too!
10 - Put the dish in the oven to bake, uncovered, for 20 minutes. Keep an eye out for bubbling sauce and golden cheese.
11 - Take the dish out and garnish with some cilantro. These are delicious served warm with a side of sour cream, guacamole, or pico de gallo.

# Notes:

01 - Cooking the beef low and slow is key to getting it melt-in-your-mouth tender.
02 - Hold on to that beef sauce - it’s packed with flavor for your creamy topping.
03 - You can prep everything ahead and keep it in the fridge until baking.
04 - The Hatch Chile Colorado sauce adds a New Mexican vibe, but red chile sauce works too.

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