Carne con Chile Burritos

Name: Carne con Chile Burritos
Prep time: 40 min
Cook time: 90 min
Ingredients: 6 pounds beef brisket (trimmed of some of the fat and cut into 2-inch chunks); 1/2 white onion; 5 garlic cloves (peeled); 2 bay leaves; 1 tablespoon kosher or sea salt; 1/2 teaspoon black peppercorns; 10 to 12 dried chiles colorados; 2 large ripe roma tomatoes (about 1/2 pound); 2 peeled garlic cloves; 1/4 cup coarsely chopped onion; 5 dried chiltepin chiles (if available (ideal but can skip them if you don’t find them)); 2 dried chiles de árbol (stemmed); 1 teaspoon dried oregano; 1/2 teaspoon kosher or sea salt (or to taste); 4 cups beef broth (from cooking the meat); 2 tablespoons lard or vegetable oil; 2 tablespoons all purpose flour; 8 to 10 flour tortillas; Sliced or diced avocado; Queso fresco (crumbled); Mexican crema; Pico de gallo salsa (or salsa of your choice); Shredded romaine lettuce

Burritos de Carne con Chile

Recipe Yield

8 to 10 burritos

Cooking time

2 hours 10 minutes

Rate this recipe

3.86 from 7 votes

Ingredients

For the meat:

6 pounds beef brisket trimmed of some of the fat and cut into 2-inch chunks
1/2 white onion
5 garlic cloves peeled
2 bay leaves
1 tablespoon kosher or sea salt
1/2 teaspoon black peppercorns

For the carne con chile:

10 to 12 dried chiles colorados a.k.a. New Mexico chiles, California chiles and dried Anaheim chiles, stemmed and seeded (if unavailable, substitute guajillos)
2 large ripe roma tomatoes about 1/2 pound
2 peeled garlic cloves
1/4 cup coarsely chopped onion
5 dried chiltepin chiles if available (ideal but can skip them if you don’t find them)
2 dried chiles de árbol stemmed
1 teaspoon dried oregano
1/2 teaspoon kosher or sea salt or to taste
4 cups beef broth from cooking the meat
2 tablespoons lard or vegetable oil
2 tablespoons all purpose flour

For the burritos:

8 to 10 flour tortillas
Sliced or diced avocado
Queso fresco crumbled
Mexican crema
Pico de gallo salsa or salsa of your choice
Shredded romaine lettuce

To Prepare

To cook the meat:

Place the meat in a large pot and cover with at least 12 cups water. Add the white onion half, 5 garlic cloves, bay leaves, salt and black peppercorns. Bring to a rolling boil over high heat. Skim off any foam that rises to the top, reduce the heat to medium-low, cover and cook until the meat is completely cooked through and tender enough to pull apart easily with your fingers, about 1 1/4 to 1 1/2 hours.
Using a slotted spoon, remove the meat from the broth and place in a bowl. Strain the broth into a separate bowl or container. Measure out 4 cups and freeze the rest for another use. Once the meat is cool enough to handle, shred into smaller bite size pieces and remove and discard the fat. Set aside.

To make the carne con chile:

Place the chiles colorados, tomatoes, and 2 garlic cloves in a medium saucepan. Cover with water and bring to a simmer over medium-high heat. Reduce heat slightly and simmer for 10 to 12 minutes until the chiles have plumped up and rehydrated, and the tomatoes are fully cooked and mushy. Transfer the chiles, tomatoes, garlic and a 1/2 cup of their cooking liquid to a blender. Add the chopped white onion, chiltepin chiles, chiles de árbol, oregano and salt. Puree until completely smooth.
Heat the lard or oil in a large heavy-bottomed pot or Dutch oven set over medium-high heat. Add the flour and stir together well to create a roux. Cook, stirring, for a minute or two until bubbling and lightly browned. Add the chile colorado puree. Cook, stirring often, making sure the mixture doesn’t stick and burn on the bottom of the pan, until it has thickened and darkened slightly, about 5 to 6 minutes. Stir in the beef broth and the shredded cooked meat and bring to a simmer, stirring. Reduce heat to medium, cover partially, and continue to cook, stirring often and scraping the bottom of the pot until the sauce has thickened and the meat is well seasoned, coated with the chile mixture, and so tender it is falling apart, about 30 minutes. Taste and adjust salt. Remove from the heat.

To make the burritos:

Heat the tortillas on a preheated comal or skillet. Top with 1/4 to 1/3 cup of the carne con chile and roll into burritos. Once assembled, you can heat them for another minute if you want them a bit toasted, or eat them soft, just as soon as they are assembled.
Serve with sliced or diced avocado, crumbled queso fresco, crema, salsa and lettuce, and let people garnish to taste.

Comments

35comments inCarne con Chile Burritos

Carolyn Mitchell

Jan 19

Thank you so much for sharing this wonderful recipe!! I really enjoy reading your website! A lot of stuff – Thank you again!

1. Pati Jinich
  
  Jan 22
  
  My pleasure Carolyn, so glad you are enjoying these recipes!
  
  1. Anonymous
    
    Mar 01
    
    IHAVE A LITTLE SISTER WHO IS NAMED CAROLYN, MY OLDER SISTER NAMED KAREN AND I’M THE MIDDLE CHILD. WE GREW UP ON THE OUTSKIRTS OF PHOENIX WHEN IT WAS JUST GETTING STARTED AND NOT MUCH THERE. YOU CAN IMAGINE HOW EXCITED WE WERE WHEN THE FIRST MEXICAN FOOD RESTAURANT OPENED NOT FAR FROM OUR HOUSE. MACAYOS…I STILL CAN SMELL THE FOOD COOKING WHEN WE WOULD GO THERE. MY MOM LEARNED HOW TO MAKE CHILI COLORADO AND FORTY YEARS FROM A LITTLE HISPANIC LADY WHO WORKED IN THE CHURCH AS SECRETARY AND THE FAMILY STILL USES IT TODAY. OVER THE YEARS I MISSED PLACED IT AND JUST THE OTHER DAY I FOUND IT IN A STACK OF COOKBOOKS. RIGHT NOW I AM VERY SICK AND HIGHLY CONTANGIOUS BUT AS SOON AS THE DOC SAYS I’M ALL WELL I’LL BE COOKING AGAIN. MEXICAN FOOD HAS INSPIRED ME ALL MY LIFE AND I EVEN MARRIED INTO A MEXICAN FAMILY WHERE I MARRIED THERE ELDEST WHOSE DAD COOKED FOR THE OFFICERS AT THE AIRFORCE BASE THERE AND TAUGHT ME HOW TO COOK. I JUST TODAY FOUND THE CHILI COLORADO RECIPE SO GUESS WHAT I’M MAKING THIS WEEK YOU ARE SUCH A INSPIRATION AND I THANK YOU, KATHY GARCIA
    
    1. Pati Jinich
      
      Mar 13
      
      Thanks for sharing this story with me Kathy, I hope you are feeling better!
      
Judith Rice

Dec 04

These recipes sound very easy to make.Looking forward to making some.I watch your videos often and I see the results when your handsome boys come to the table and the reactionon the first bite…so cute,as they start to dig in.Thank you for sharing your recipes.Planning to make my own flour tortillas also.Thank you so muchPati.God bless you and your family.PS I love Mexican food,.I am so happy I found you.

1. Pati Jinich
  
  Dec 28
  
  Thanks for this very sweet message Judith, so glad you have been following and planning on cooking some of my recipes. Un abrazo!
  
MaryF

Sep 04

I want to make these! On a long road trip, poring rain and I’m reading recipes as hubby drives – bit of mistake as I won’t be able to make any of your stuff until home in a few weeks. Keep changing my mind as to what I’ll make first. They sound heavenly, and I know exactly where to find the large case of brisket at the store!

1. Pati Jinich
  
  Oct 03
  
  Good luck Mary! Let me know which recipes you picked when you get home and how did you liked them 😉
  
Yolanda Iki

Aug 29

Your recipe reminds me of my Mother’s carne con chili colorado. Love it!

1. Pati Jinich
  
  Sep 18
  
  Yay! Gracias Yolanda, un abrazo.
  
Susi Garcia

Apr 01

I love to learn from you. Thank you for sharing your recipes and yourself with us!

1. Pati Jinich
  
  Apr 04
  
  It is my big pleasure Susi, thanks for the kind words!
  
Anonymous

Mar 22

I saw an episode where you made Chili Colorado with beans..I wasn’t able to tape it. I tried to remember your ingredients. But after attempting several times to find your receipe, I used this one. It was yummy. I need to find your bean recipe. You placed them in a blender an fried them with oil. You added two types of cheese and chile.
I love your spanish recipes.
Thank you,
Mary

1. Pati Jinich
  
  Mar 25
  
  Look no more 🙂 Here is the recipe for the Fiesta Refried Beans, enjoy!! http://patijinich.com/fiesta-refried-beans/
  
Hill

Mar 20

OMG this was so good. I used chuck roast because that’s what was available and substituted a couple of Thai chilis for the chiltepin since I couldn’t find those.

This was seriously one of the best dinners I’ve ever made. The husband wolfed it down and went back for more.

1. Pati Jinich
  
  Mar 20
  
  SO happy you guys loved this recipe Hill! I could actually picture your husband “wolfing” it down hahaha 🙂
  
2. Alejandra
  
  Apr 10
  
  This just took me back home in Chihuahua! Where you get to the burrito stand and order, so delicious!
  
Kathy

Jan 31

Can I cook the meat in a slow cooker instead of on the stove top?

1. Pati Jinich
  
  Jan 31
  
  Sure Kathy, go for it 😉
  
Maggie

Jan 08

I cut the meat in half (3 lbs) but made the full sauce recipe, and WOW. I cannot stress how delicious and flavorful it was. Definitely a fair bit of work, but it did make enough for a week’s worth of dinners (for just me). I will definitely be making again, and cannot wait to share with others the next time it’s my turn to host dinner. It’s delicious in a fresh flour tortilla, but I’ve also eaten it in a bowl topped with cilantro and avocado.

Some substitutions I made (based on what my grocer had on offer): fresh jalapeño in place of the chiles de árbol and dried pequin chile peppers in place of the chiltepin. Thank you, Pati!

1. Pati Jinich
  
  Jan 08
  
  So glad you enjoy this recipe and were able to use the sauce in other dishes Maggie, thanks for the feedback on your substitutions, great ideas 🙂
  
Dez

Dec 22

Is it 10-12 of each dried chiles (30 total)

1. Pati Jinich
  
  Dec 24
  
  It is 10 to 12 total Dez, you can combine 4 of each or all of the same, your choice. Enjoy!
  
DK

Nov 19

Do you rehydrate the chiltepin and arbol chiles before adding them to the blender?

1. Pati Jinich
  
  Nov 22
  
  I don’t DK, just add them to the blender as they come. Good luck!
  
Liza

Nov 14

Oooh this was excellent. I scaled the recipe down to work with the brisket I had (only about 2 lbs). I’ll look for a bigger cut of beef next time! The chile colorado (made with New Mexico chiles) was mild yet very flavorful (note I had no chiltepins). I think it may taste even better when enjoying the leftovers. Thank you, Pati!

1. Pati Jinich
  
  Nov 22
  
  Love it when you guys make my recipes with what you have on hand Liza, best way to be creative!
  
Erica

Nov 07

Hola Pati! Food was amazing! My kids really enjoyed the refried Chipotle beans! Will try the chile con carne/refried beans on tostadas next time 🙂

1. Pati Jinich
  
  Nov 11
  
  So glad the kids approved Erica! Chile con carne tostadas, yum!! Enjoy 🙂
  
  1. Kristina Ann Gutierrez
    
    Sep 15
    
    My grandma was born in Az but her mom was from Sonora Mexico so I’m loving your episodes because my great grandma we called Machina my grandma mom use to make the tortillas really big and thin and my grandma did tortillas the same way and I remember when I was a kid my grandma would use brown sugar in and butter warm it up on stove and put oil on toast so yummy 😋 and also my grandma would do chili Colorado meat but did a short cut and use el pato the yellow can but I want to try it the way u
    You made it we love it and I lost my grandma 2 years ago and she was a great cook
    
    1. Pati Jinich
      
      Oct 03
      
      So glad this dish brought back sweet memories Kristina, un abrazo!
      
Katherine Corral

Nov 04

First off, this looks delicious!! But 6lbs of meat?! This could feed an army! Do you have a paired down version of this recipe more suited for a family of 4?

1. Pati Jinich
  
  Nov 05
  
  I guess you could cut the recipe in half, but think that if you make all the meat, you will have enough left overs to make quesadillas, sincronizadas or tortas the day after Katherine 🙂
  
Antonio

Nov 02

Are the New Mexico, Anaheim and California chiles spicy? I can’t remember from the episode and I forgot to tape it. While I like spicy my wife does not handle spice at all. Hence my question.

1. Pati Jinich
  
  Nov 03
  
  I don’t think they are super spicy, but definitely that have a little kick Antonio, especially the New Mexico chiles 😉

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