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.
- 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
- 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.
Add steak, cover completely with the marinade and refrigerate for at least 1/2 hour.
Heat grill to high with both a direct and indirect heat cooking area.
- Grill steak on the direct heat side for about 1-2 minutes on each side.
- Move meat to the indirect heat and continue cooking for 3 minutes per side or until the internal temperature reaches 125-130 degrees.
Remove meat from the grill, let rest for at least 10 mins.
- In a large saucepan over medium heat, add enchilada sauce, chipotle adobo sauce, peppers, and remaining Yucatan Recado Rojo Rub.
- Wisk together cold water and corn starch and add it to the rest of the ingredients in the saucepan.
- Reduce heat to a simmer and cook for about 15 minutes.
- Slice the flank steak across the grain and then into 1-inch pieces.
- Add cut steak to the sauce and stir to combine.
- Add 1/4 cup of the black beans and 1/4 cup of steak mixture to the middle of each tortilla.
- Fold in the sides and roll tightly to wrap the burrito.
- Fold a large piece of foil big enough to hold the burritos, and lay it over the indirect heat side of the grill.
- Place seam side down on the foil and pour the remaining beans, beef, and shredded cheese over the top of the burritos.
- Cover the grill and cook for 5-10 minutes until burritos are heated through and cheese is melted.
- Serve with lettuce tomatoes, Mexican crema, and cilantro.