Two Way Red & Green Chile Burro Recipe
Tender chunks of beef simmered in both homemade red and green chile sauces, wrapped in a warm flour tortilla.
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Ingredients
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Beef & Aromatics
Red Chile Sauce
Green Chile Sauce
Tortillas & Garnish
Method
Beef & Aromatics
- 1
Season the beef chunks with 2 tsp salt and 1 tsp black pepper; toss to coat evenly.
- 2
Heat 1 tbsp vegetable oil in a heavy pot over medium-high heat; brown the beef in batches, transferring browned pieces to a plate as you go.
- 3
- 4
Return all beef to the pot; add 1 cup beef stock and bring to a gentle simmer. Do not fully cover; simmer briefly to meld flavors. When ready, divide the browned beef into two equal portions and set aside.
Red Chile Sauce
- 5
In a dry skillet, toast the guajillo and ancho chiles until fragrant and slightly blistered (about 1-2 minutes per side). Remove stems and seeds; coarsely chop.
- 6
Soak the toasted chiles in 2 cups hot water for 20-30 minutes until softened.
- 7
In a blender, combine soaked chiles (with soaking liquid as needed), white onion, 2 garlic cloves, 1 tsp cumin, 0.5 tsp oregano, 0.5 tsp salt, 0.5 cup tomato paste, and 1 tbsp apple cider vinegar. Blend until very smooth.
- 8
Pour the red chile puree into a saucepan; simmer over medium heat 15-20 minutes, stirring occasionally, until slightly thickened. Adjust salt to taste.
- 9
Divide the red chile sauce into a pot and braise half the beef portion in this sauce until tender, about 40-50 minutes.
Green Chile Sauce
- 10
If using fresh tomatillos, rinse and remove husks; you may char them lightly for extra depth.
- 11
- 12
Pour the green chile mixture into a saucepan; simmer 15-20 minutes over medium heat; season with 0.5 tsp salt and adjust acidity with lime as desired.
- 13
Divide the remaining beef portion and braise it in the green chile sauce until tender, about 40-50 minutes.
Assembly & Serve
- 14
Shred both braised beef portions and combine in a large bowl if you want a single filling; alternate shreds to showcase two-tone flavor, or keep separate for a layered effect.
- 15
Warm the flour tortillas on a dry skillet until flexible.
- 16
Place a line of the beef filling down the center of each tortilla; top with a sprinkle of shredded cheese and fresh cilantro if desired.
- 17
Roll the tortillas into burritos, folding in the sides as you go. Serve with extra green or red sauce on the side or drizzle lightly over the top.
