How To Make Chile Colorado Burritos with Aaron Sanchez

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories while maintaining flavor.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber; corn tortillas are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and adds creaminess.

Remove seeds from guajillo chiles, pasilla chiles, chile ancho, and chile árbol.

Toast the chiles in a cast iron skillet to wake up their flavors.

Soak the toasted chiles in boiling beef broth until pliable.

Cut short rib into manageable pieces and season with salt and black pepper.

Sear the seasoned short rib in batches in a hot skillet with oil until browned.

Chop onion, red bell pepper, carrot, and garlic; add to the skillet after removing the beef.

Add more oil and sauté the chopped vegetables until they break down.

Add bay leaves, cumin, Mexican cinnamon, and Mexican oregano to the vegetables.

Return the seared beef to the pot along with its juices.

Puree the soaked chiles with the beef broth and add to the pot with the beef and vegetables.

Stir everything together, bring to a simmer, cover, and braise in the oven at 375°F for about two and a half hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens