Smothered Chile Colorado Burritos

Smothered Chile Colorado Burritos
Smothered Chile Colorado Burritos

Imagine a little restaurant in the mountains of Colorado that would serve burritos smothered with cheese and enchilada sauce and they were delicious. If there was such a place, it would be the inspiration for this hearty, indulgent, and delicious dish.

The word “colorado” translates to “colored red” in Spanish and our Yucatan Recado Rojo Rub not only provides a deep red color from achiote but also a rich, complex flavor which is the base of this meal.  After testing this recipe with ground meat, we decided that a marinated, grilled flank steak was a perfect vehicle for this burrito.  Marination marries the flavors of the rub and texturizes the meat which gives us a burrito that is meaty and flavorful.

If you have the time, we recommend making an enchilada sauce and this easy chipotle adobo sauce but if time is a factor, canned sauce will work.  The creamy and warm combination of cheese and sauce on top of the burrito is a flavor combination worth savoring.  

Make the sauces in advance and this dish comes together quickly with minimal grilling time.  

 Print Recipe

Servings: 4
Cooking Method: Grilling
Category: Beef
Cuisine: Mexican
Ingredients:
  • 12 oz flank steak
  • 1/2 cup apple cider vinegar
  • 1 tablespoon cup olive oil
  • 3 tablespoons Yucatan Recado Rojo Rub, divided
  • 2 cups or 1 15 oz can Red Enchilada Sauce
  • 2 tablespoons chipotle adobo sauce
  • 1 Anaheim pepper
  • 1 green bell pepper
  • 2 tablespoons corn starch
  • 1 tablespoon cold water
  • 1 can or 2 cups cooked black beans, drained and rinsed, divided
  • 4 burrito sized whole wheat flour tortillas
  • 4 tablespoons Mexican style shredded cheese
  • Sour cream or Mexican crema, shredded lettuce, tomatoes, and fresh cilantro for serving
Instructions:
  1. In a glass baking dish, large enough to fit the flank steak, combine vinegar, olive oil, and 2 Tablespoons of the Chipotle Rub, stir to combine.
  2. Add steak, cover completely with the marinade and refrigerate for at least 1/2 hour.
     
  3. Heat grill to high with both a direct and indirect heat cooking area.
     
  4. Grill steak on the direct heat side for about 1-2 minutes on each side.
  5. Move meat to the indirect heat and continue cooking for 3 minutes per side or until the internal temperature reaches 125-130 degrees.
  6. Remove meat from the grill, let rest for at least 10 mins.
     
  7. In a large saucepan over medium heat, add enchilada sauce, chipotle adobo sauce, peppers, and remaining Yucatan Recado Rojo Rub.
  8. Wisk together cold water and corn starch and add it to the rest of the ingredients in the saucepan.
  9. Reduce heat to a simmer and cook for about 15 minutes.
  10. Slice the flank steak across the grain and then into 1-inch pieces.
  11. Add cut steak to the sauce and stir to combine.
  12. Add 1/4 cup of the black beans and 1/4 cup of steak mixture to the middle of each tortilla.
  13. Fold in the sides and roll tightly to wrap the burrito.
  14. Fold a large piece of foil big enough to hold the burritos, and lay it over the indirect heat side of the grill.
  15. Place seam side down on the foil and pour the remaining beans, beef, and shredded cheese over the top of the burritos.
  16. Cover the grill and cook for 5-10 minutes until burritos are heated through and cheese is melted.
  17. Serve with lettuce tomatoes, Mexican crema, and cilantro.
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