Colorado Burrito



  • 2 teaspoons dried ancho chile powder
  • 1 teaspoon each crushed dried oregano, chipotle chile powder and ground cumin
  • 1-1/2 teaspoon sugar, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground white pepper
  • 2 pounds boneless beef chuck steak or roast, cut into 2-inch cubes
  • 3 tablespoons vegetable oil, divided
  • 1 cup each diced onion and carrots
  • 2 cloves garlic, chopped
  • 1 dried pasilla chile, crumbled
  • 1 small bay leaf, crumbled
  • 1/8 teaspoon ground cloves
  • 2 tablespoon flour
  • 1 cup beef broth
  • 1 cup dark beer (such as Negro Modelo)
  • 4 cups cooked rice (optional)
  • 2 cans (15.5 oz.) seasoned black beans, drained (optional)
  • 4 cups shredded cheddar cheese (optional)
  • 6 flour tortillas (12 inches in diameter)
  • Darigold Sour Cream


Combine ancho chile powder, oregano, chipotle chile powder, cumin, 1 teaspoon sugar, salt and ground peppers in a medium-sized mixing bowl; add beef and toss to coat on all sides. Heat 2 tablespoons of oil over medium-high heat in a large, non-stick skillet until hot. Add half of beef and brown on all sides; remove from pan to bowl and repeat with remaining beef. Add remaining tablespoon of oil to skillet; stir in onion, carrot and garlic and sauté until onion is tender. Stir in pasilla chile, bay leaf and cloves. Spread onion mixture evenly over bottom of a 4-quart ovenproof covered casserole sprayed with non-stick vegetable cooking spray. Pour beef cubes over the vegetable mixture. Blend flour and remaining ½ teaspoon sugar; stir in beef broth and mix well. Pour broth mixture and beer over beef.

Cover casserole and bake in 325°F oven 2 to 2-1/2 hours, or until beef is tender. Remove beef and shred with two forks; return to mixture in casserole and mix together.

To assemble burrito, spread 3/4 cup rice and 1/2 cup beans in the center of one tortilla. Top with 2 cups Chile Colorado mixture and 1/2 cup cheese. Fold sides of tortilla over filling; roll up to enclose completely. Place seamside- down in a greased baking pan. Repeat with remaining tortillas. Cover with foil and refrigerate until ready to bake. (Burritos can be prepared 6 hours ahead.)

Preheat oven to 350°F. Leave the foil covering in place and bake until hot, about 30 minutes. Top burritos with sour cream and any remaining sauce before serving.


Makes 6 servings.


SERVING TIP: Burritos may be topped with purchased enchilada sauce before baking.