I’ve seen Chile Colorado beef burritos all over Pinterest in the last few years. In case you haven’t come across them before, Chile Colorado basically refers to a meat “chili” that’s in a deep red, almost-enchilada sauce. We haven’t really done burritos or enchiladas since going dairy and gluten free. Something about them is just less spectacular when not covered in a melty layer of cheese. Le sigh.
But. Since we looove Tex-Mex, I thought it might be a nice change of pace to try smothering some baked potatoes in a Chile Colorado sauce. You know, for science. We used our trusty recipe for red enchilada sauce (simply skipping the flour and adding a bit more tomato sauce) and as the beef cooked in the sauce, it naturally reduced and thickened enough to make a perfect sauce for smothering.
Sweet potatoes are great here–the slight sweetness helps offset the spiciness of the enchilada sauce, and the added nutrients were a nice perk. We did, for good measure, try it on baked Russet potatoes as well. Great both ways!
I’ll go ahead and call this one a big win. It’s a great recipe for transitioning to cooler weather, but if it’s still warm where you live, you can also make it in a slow-cooker if which will spare you the heat of the oven. While certainly you can sprinkle on a little cheese if you like, we didn’t feel like these potatoes were missing a thing. They were a lot of delicious saucy goodness and feels-like-home comfort without much effort at all.Print
You can top these any way you like–shredded lettuce, diced tomatoes, cheese, sour cream, guacamole, etc. We kept things simple with a little green onion and cilantro, but top them to your heart’s desired!
For the Chile Colorado sauce:
- 1 (16oz) can tomato sauce
- 1 Tbsp olive or avocado oil
- 1 Tbsp chili powder
- 1/2 tsp cumin
- 1/2 tsp salt (more or less, to taste)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 (2-3lb) beef roast
- Your favorite baked potatoes (sweet or white)
- sliced green onions, for garnish
- cilantro, for garnish
To make the sauce:
- Heat oil in a medium saucepan over medium heat. Stir in spices and salt, and cook over medium heat until fragrant. Add in tomato sauce and 2 cups of water, and whisk to combine.
- If cooking in the oven: pour sauce into a large Dutch oven and add roast. Cook at 325 degrees for 3-4 hours or until tender. Shred roast into the sauce, removing any fat or gristle. Serve over potatoes and garnish with green onions or cilantro, as desired.
- If cooking in the slow cooker: Pour sauce into slow cooker and add roast. Cook on low for 7-8 hours or high 3-4 hours, or until meat is tender and easily pulls apart. Shred roast into the sauce, removing any fat or gristle. Serve over potatoes and garnish with green onions or cilantro as desired.