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Flour tortillas filled with beef simmered in a rich red chile Colorado sauce. These protein-packed burritos bring the bold flavors of northern Mexico to a satisfying family dinner.
Remove stems and seeds from the dried chiles; toast them in a dry skillet over medium heat for 2 minutes until fragrant, then soak in hot water for 20 minutes to soften.
Cut the beef into 2-inch pieces, season with half the salt and pepper, and brown in a large Dutch oven with vegetable oil over medium-high heat. Brown in batches for best texture.
Add chopped onion and garlic to the pot, sautéing until translucent, then return all beef to the pot and stir well.
Blend the soaked chiles with beef broth, oregano, cumin, and remaining salt until very smooth. Pour the sauce over the beef mixture, ensuring beef is mostly covered.
Bring to a gentle simmer over low heat, cover, and cook for 2 hours (or until beef is fork-tender), stirring occasionally. If sauce thickens too much, add water by the ¼ cup as needed.
Shred beef with two forks directly in the pot, mixing thoroughly with the chile colorado sauce until well-combined.
Warm the flour tortillas on a skillet, then fill each with a generous portion of the chile colorado beef mixture. Roll up tightly and serve immediately.
