Ingredients
- 2 lb beef stew meat or chuck roast, cut into chunks
- 6–8 dried red chiles (guajillo or ancho), stemmed and seeded
- 1 small onion, roughly chopped
- 4 garlic cloves
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- Salt and pepper, to taste
- 1/2 cup sour cream or heavy cream
- 6 large flour tortillas
- 1 cup shredded cheddar, Monterey Jack, or Mexican blend cheese
- 2 tbsp oil or lard for searing
Instructions
- Soak dried chiles in hot water for 15–20 minutes until softened.
- Heat oil or lard in a Dutch oven or skillet. Sear beef chunks on all sides until browned, then remove and set aside.
- Drain chiles and blend with garlic, onion, beef broth, tomato paste, cumin, oregano, and chili powder until smooth.
- Pour the chile sauce over the seared beef, season with salt and pepper, cover, and simmer on low for 1½ to 2 hours until beef is tender and easily shredded.
- Stir in sour cream or heavy cream to enrich the sauce.
- Preheat oven to 375°F. Shred beef and sauce, then fill tortillas with meat and cheese. Roll burritos and place seam-side down in a greased baking dish.
- Spoon additional sauce over burritos and top with remaining cheese.
- Bake for 15–20 minutes until cheese is melted and bubbly. Garnish with cilantro, jalapeños, or extra sour cream, if desired.
Notes
- Substitute chicken or pork for beef, if preferred.
- Add chipotle peppers for extra heat and smokiness.
- Top with green onions, diced tomatoes, or olives for texture.
- Use Greek yogurt instead of sour cream for a lighter tang.
- Freeze assembled burritos before or after baking; reheat with extra sauce to stay moist.
- Prep Time: 20 minutes
- Cook Time: 2 hours 0 minutes
- Category: Main Course
- Method: Stovetop & Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 650
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg
