Creamy Chile Colorado Burritos (Print Version)

# Ingredients:

→ Slow Cooker Beef

01 - 900 grams boneless beef chuck roast
02 - 350 grams Hatch Chile Colorado sauce (1 standard jar)
03 - 1 teaspoon beef bouillon granules
04 - 2 cloves garlic, minced
05 - 80 grams yellow onion, diced
06 - Salt and black pepper, to taste

→ Creamy Sauce

07 - 120 millilitres heavy cream
08 - 1 tablespoon all-purpose flour
09 - 45 millilitres water

→ Assembly & Toppings

10 - 8 large flour tortillas (20 cm diameter)
11 - 110 grams Monterey Jack cheese, shredded
12 - 2–3 tablespoons fresh cilantro, chopped

→ Optional Serving Toppings

13 - Sour cream, for serving
14 - Pico de gallo, for serving
15 - Guacamole, for serving

# Instructions:

01 - Lightly grease the interior of the slow cooker with cooking spray or a small amount of oil to prevent sticking.
02 - Slice the beef chuck roast into 3–4 large pieces and place in the slow cooker. Add Chile Colorado sauce, beef bouillon granules, minced garlic, and diced onion. Stir to combine.
03 - Cover and cook on low for 6–8 hours until beef is tender and shreds easily with a fork.
04 - Remove beef from the slow cooker, reserving all cooking juices. Shred with two forks and season with salt and black pepper to taste.
05 - Preheat oven to 200°C. Lightly grease a 33x23 cm baking dish and spread approximately 80 millilitres of reserved slow cooker sauce in the base.
06 - In a medium saucepan, combine 350 millilitres reserved slow cooker sauce with heavy cream. In a separate bowl, mix flour with water to form a slurry, then whisk into saucepan. Simmer over medium heat, whisking constantly, until thickened. Season with salt and black pepper.
07 - Evenly distribute shredded beef among the tortillas. Roll each tortilla tightly, placing seam side down in the prepared baking dish.
08 - Pour creamy sauce over the burritos, ensuring full coverage. Sprinkle shredded Monterey Jack cheese evenly over burritos.
09 - Bake uncovered for approximately 20 minutes, until the cheese is melted and golden and the sauce bubbles at the edges.
10 - Remove from oven. Garnish with chopped cilantro. Serve hot with optional toppings such as sour cream, pico de gallo, and guacamole.

# Notes:

01 - For maximum tenderness, allow beef to cook on low heat for the full duration.
02 - Reserve extra cooking sauce for enhanced flavor in the creamy topping.
03 - Burritos may be assembled ahead and refrigerated until ready to bake.
04 - Hatch Chile Colorado sauce provides a distinct New Mexican profile, though any high-quality red chile sauce may be substituted.

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